Raspberrry and Chocolate Pie Recipe

Name: Raspberrry and Chocolate Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vanilla wafer crumbs; 1/2 cup pecans finely chopped; ⅓ cup butter melted; 3 tablespoons sugar; ⅓ cup chocolate chips (semi-sweet); 8 ounces cream cheese softened; 3/4 cup powdered sugar sifted; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 20 ounces raspberries *; 1/2 cup raspberry jam seedless**

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Raspberrry and Chocolate Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions