Chocolate Raspberry Pie Recipe

Name: Chocolate Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 whole Un-baked 9-inch Pastry Shell; 2 cups Unsweetened Raspberries Or 2 Cups Frozen Unsweetened Raspberries, Thawed; 3 Tablespoons Sugar (use 3 Tablespoons If Berries Are Sweet And Up To 6 Tablespoons If Berries Are Tart); 1 Tablespoon Cornstarch; FOR THE FILLING:; 1/2 cups Heavy Whipping Cream, Whipped; 8 ounces, weight Cream Cheese, Softened; 1/2 teaspoons Vanilla; 1/3 cups Sugar; FOR THE TOPPING:; 1 ounce, weight Semi-sweet Good Quality Chocolate, Broken Into Small Pieces; 3 Tablespoons Butter, Cut Into Small Pieces

Servings: persons

1 whole Un-baked 9-inch Pastry Shell
2 cups Unsweetened Raspberries Or 2 Cups Frozen Unsweetened Raspberries, Thawed
3 Tablespoons Sugar (use 3 Tablespoons If Berries Are Sweet And Up To 6 Tablespoons If Berries Are Tart)
1 Tablespoon Cornstarch
FOR THE FILLING:
1/2 cups Heavy Whipping Cream, Whipped
8 ounces, weight Cream Cheese, Softened
1/2 teaspoons Vanilla
1/3 cups Sugar
FOR THE TOPPING:
1 ounce, weight Semi-sweet Good Quality Chocolate, Broken Into Small Pieces
3 Tablespoons Butter, Cut Into Small Pieces

1
Preheat oven to 450 degrees F. Bake a 9-inch pastry shell (store bought or your favorite recipe) with a double thickness of heavy-duty foil wrapped tightly over the top of the crust for 8 minutes. Remove foil and continue baking for 5 minutes or until lightly browned. Remove from oven and set crust aside to cool on a wood or wire rack.
2
In a medium saucepan combine the raspberries, sugar and cornstarch. Cook over medium heat stirring frequently. Bring mixture to a boil and cook for 2 more minutes stirring constantly. Remove from heat and allow the raspberry mixture to cool for 15 minutes. Spread raspberries into the baked pie shell and refrigerate while preparing the cream cheese layer.
3
Beat whipping cream in a small mixing bowl until stiff. Set aside.
4
In another small bowl combine the cream cheese, vanilla and sugar. Beat until fluffy. Fold in the whipped cream and carefully spread this over the raspberry layer. Cover and refrigerate at least 1 hour.
5
Melt chocolate and butter together in the microwave on 50% power for 30 seconds. Stir and repeat for an additional 30 seconds if needed or until all chocolate and butter is melted. Cool for 5 minutes. Pour over filling and chill covered pie for at least 2 hours before serving. Store pie in the refrigerator.
6
(Adapted from a recipe onFood.com).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Un-baked 9-inch Pastry Shell, 2 cups Unsweetened Raspberries Or 2 Cups Frozen Unsweetened Raspberries, Thawed, 3 Tablespoons Sugar (use 3 Tablespoons If Berries Are Sweet And Up To 6 Tablespoons If Berries Are Tart), 1 Tablespoon Cornstarch, and more.

Yes, Chocolate Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Pie

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