Chocolate Raspberry Pie

Chocolate and raspberry go hand in hand, and that combination is even better when it’s nestled into a pie crust. With a flaky, buttery base, fresh raspberries, a creamy whipped filling and chocolate on top, this chocolate raspberry pie is a decadent layered treat.

Once the pie crust has been baked, all that’s left to do is add a few layers of distinctly colored fillings. Once the pie has chilled and set in the refrigerator, you’ll have an impressive-looking no-bake pie to bring to an afternoon picnic or to serve for dessert on a warm summer evening.

Chocolate Raspberry Pie Ingredients

• Dough for single-crust pie: A flaky, buttery pie crust is the perfect base for this raspberry chocolate pie. Make homemade pie dough or grab your favorite brand of store-bought pie dough.
• Sugar: Granulated sugar is added to both the raspberry layer and the cream cheese filling layer for sweetness.
• Cornstarch: You’ll only need one tablespoon of cornstarch, but it makes all the difference in thickening the raspberry layer.
• Raspberries: Use fresh or frozen raspberries for this chocolate raspberry dessert. If you’re treating this pie as a fresh raspberry recipe, wash the berries right before you use them so they don’t soak up excess moisture as they sit.
• Cream cheese: Cream cheese serves as the base of the filling, giving it creamy texture and tangy flavor. For the smoothest filling, soften your cream cheese before prepping the pie.
• Heavy whipping cream: Beat the heavy whipping cream with cold beaters to make homemade whipped cream. After that, mixing the cream cheese and whipped cream together results in a fluffy, tasty filling.
• Vanilla extract: Incorporate a high-quality brand of vanilla extract into the filling to enhance its flavor.
• Semisweet chocolate: The chocolate topping on this pie is a wonderful pairing for raspberry. Chop a semisweet chocolate bar or use chocolate chips like we do in so many of our semisweet chocolate recipes.
• Butter: Melt the chocolate with the butter to make the topping. This will make a smooth, pourable topping that firms up in the refrigerator as the pie chills and sets.

Directions

Step 1: Prep the pie dough

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On a lightly floured surface, roll the dough out to an 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1/2-inch beyond the rim of the plate and flute the edge. Refrigerate it for 30 minutes. Preheat the oven to 425°F.

Editor’s Tip: When you’re rolling out the pie dough, keep your rolling pin free of any pie dough residue or scraps. This will help to prevent holes.

Step 2: Blind bake the crust

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Line the crust with a double thickness of foil. Fill it with pie weights, dried beans or uncooked rice. Bake the crust on a lower oven rack for 20 to 25 minutes until the edges are golden brown. Remove the foil and weights and bake it for an additional three to six minutes until the bottom is golden brown. Let it cool completely on a wire rack.

Step 3: Prepare the berries

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In a large saucepan, combine the sugar and cornstarch. Stir in the raspberries and bring the mixture to a boil over medium heat. Boil and stir for two minutes, then remove from the heat. Cool the raspberry mixture for 15 minutes.

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Spread it into the crust, then place the pie in the refrigerator.

Step 4: Make cream cheese filling

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In a large bowl, beat the softened cream cheese, sugar and vanilla until they’re fluffy.

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Fold in the whipped cream and carefully spread the mixture over the raspberry layer. Cover and refrigerate the pie for at least one hour.

Step 5: Top with chocolate

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In a microwave, melt the chocolate and butter and stir until they’re smooth.

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Cool the pie for four to five minutes before pouring over the filling. Cover the pie and chill it for at least two hours.

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Chocolate Raspberry Pie Variations

• Try strawberry: Just as raspberry and chocolate make a delicious combination, so do strawberry and chocolate. You can turn this pie into a strawberry dessert with fresh or frozen diced strawberries instead.
• Use another type of chocolate: Semisweet chocolate provides great balance, but you could top this pie with another type of chocolate. Dark chocolate or white chocolate would both be great backups.
• Go for a crumb crust: Instead of a classic butter pie crust, opt for a graham cracker crust instead. Nilla wafers, shortbread cookies or Oreo cookies are all options when it comes to ingredients for a crumb crust.

How to Store Chocolate Raspberry Pie

Because it has a cream cheese filling, this chocolate raspberry pie should be stored in the refrigerator. Cover the pie dish with a lid or tightly wrap it with storage wrap. Store the pie in the fridge for up to three days.

Can you freeze chocolate raspberry pie?

It’s best to enjoy this berry pie fresh or within a few days because of the fresh fruit and fluffy whipped cream filling. Freezing and thawing the pie will result in a soggy crust and potential separation of the filling.

Chocolate Raspberry Pie Tips

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What’s the best way to get even layers in chocolate raspberry pie?

Use an offset spatula to spread the raspberry layer and the cream cheese filling into the pie crust. This will help to smooth the top of each layer, resulting in a crisp layers when you slice into the pie.

What should you serve with chocolate raspberry pie?

There are so many ways to garnish this tasty pie. Consider dusting the top with cocoa powder or topping it with chocolate shavings or mini chocolate chips. Add a few fresh raspberries on top for a vibrant pop of color.

How do you get a clean slice of chocolate raspberry pie?

Once the pie has fully chilled and set, it’s time to slice and dig in. Use a serrated knife and wipe it clean in between each cut for the best-looking slices.