Raspberrry and Chocolate Pie – a delicious recipe with vanilla wafer crumbs, pecans, butter, sugar, chocolate chips, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crust: Combine all ingredients except chocolate chips.
2
Mix until blended.
3
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
4
Bake at 350F (180C) for about 8 minutes.
5
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
6
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
7
Set aside to cool.
8
Beat together the cream cheese, sugar and vanilla until light and fluffy.
9
In a separate bowl, beat the cream until it is stiff.
10
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
11
Pour into prepared crust.
12
Stir together the raspberries and melted jam until fruit is evenly coated.
13
Gently spread raspberries over cream mixture.
14
Refrigerate.
1057
kcal
Calories
70
g
Fat
58
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/4 cups vanilla wafer crumbs, 1/2 cup pecans finely chopped, ⅓ cup butter melted, 3 tablespoons sugar, and more.
Yes, Raspberrry and Chocolate 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.
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