I’ve been craving a pie recipe lately and this Chocolate Raspberry Pie was calling my name. I love how simple the ingredients are to put together and just wait until you taste the flavor!
This is one of those easy pie recipes that you’re going to find yourself whipping up time and time again. With the holidays on the horizon, you can easily make this and take it to share with all your family and friends as well.
Once you try a slice of this pie, I think you’re going to agree that it’s one that needs to be made several times to be able to enjoy it over and over again.
WHAT YOU NEED TO MAKE Raspberry Chocolate Pie
FOR THE CRUST:
- 2 cups of Chocolate crumbs (You can buy these pre packaged at the store on the baking isle.)
- 8 Tablespoons of butter
- 2 Tablespoons of sugar
FOR THE PIE FILLING:
- 1 large package of semi-sweet chocolate chips
- 1 can of sweetened condensed milk
- 2 Tablespoons of cocoa powder
- 1 8
ounce package of cream cheese - 1 cup of raspberries
- 1 teaspoon of vanilla
- 1 Tablespoon of corn starch
- 1/4 cup of water
- A pinch of salt
- 1 cup of Pecans – chopped – OPTIONAL
TOPPING:
- 2 cups of dark chocolate chips
- 1/2 cup of sugar
- 1 cup of heavy whipping cream
- 2 cups of whole raspberries for topping the pie
HOW TO MAKE a HOMEMADE Chocolate Raspberry PIE
To make the crust:
Take the butter and put it in the bottom of your deep dish pie plate. Melt it in the microwave until melted. I do this in 15 second intervals. It’s important to check it every 10-15 seconds because it can catch on fire.
Once melted, add the chocolate crumbs in the pie dish along with the sugar and stir. You want all the crumbs to be coated with butter.
Once all crumbs are coated and combined, you’re going to want to press the crumb mixture into the bottom of your pie dish. Make it firm and press it all around. Then, pop it into your freeze.
To make the pie filling:
Melt your chocolate chips and sweetened condensed milk in a saucepan over low heat. You’re wanting it to have a smooth and creamy texture.
Then, add in cream cheese and cocoa powder and stir until all the cream cheese is completely melted.
Once done, add in your raspberries and vanilla and stir.
Next, add in your corn starch and stir. You’re going to want to stir for about a minute once you add in the corn starch and this is what is going to make it start to thicken up.
Once you notice that it’s thickening, take it off the heat, stir in a pinch of salt and pecans at that time, if you’re adding those in.
Allow the mixture to cool for about 15 minutes. Take out your crust from the freezer and pour in the mixture. Once done, place it in the fridge.
It’s important for the pie to set up and cool completely so it needs to remain in the fridge for about 4 hours.
Once the filling looks firm, it’s time to start making the topping.
To make the topping:
Add dark chocolate chips, heavy cream, and sugar to a microwave-safe bowl. Put in the microwave for 30 seconds and stir. Do this in 30-second increments for a couple of times, stirring after each time.
If the chocolate chips still are not melted, continue the process but change to 15-second intervals and stirring after that.
Once melted and all mixed together, remove from microwave and let cool for 5 minutes.
Take your pie out of the fridge and start pouring the topping on top of the pie filling.
You can then place even more chocolate chips on top and put the pie back in the fridge in an airtight container.
When it’s ready to serve, add raspberries on top for taste and flavor.
What other types of cookies or crackers can I use for the crust of HOMEMADE PIE?
If you can’t find the chocolate crumbs in your grocery store, don’t fret. You can just as easily use an
The main thing that you’re wanting to be certain of is that you get the butter melted and mixed well with whatever types of crumbs that you’re going to be using as a base.
Are there any other types of toppings that you can add to A Chocolate Raspberry Pie?
Great question! It’s ultimately up to you. However, I will say that a little sprinkling of powdered sugar does taste quite nice on this pie.
You could even add on some shredded coconut as well to really give it a different “pop” of flavor.
TIPS FOR mAKING A HOMEMADE chocolate raspberry pie
Just because I’ve made this pie a time or two, here are some things that are really important to remember when making it.
- Make certain that the filling of the pie is melted and mixed all the way. You don’t want any lumps when you’re eating it as it takes away from that delicious texture and fudge flavor.
- If you’re wanting to freeze this pie just make certain that you have an airtight container to keep it in. Otherwise, it will get freezer-burnt and will be inedible.
MORE SWEET RECIPES YOU WILL LOVE
- Hot Chocolate Cookies
- Easy Gingerbread Kiss Cookies
- White Chocolate Ginger Cookies
- Sugar Roll Cookies
- Chocolate Orange Shortbread Cookies
Chocolate Raspberry Pie
You'll love the taste of this Chocolate Raspberry Pie!
Ingredients
- For the Crust:
- 2 cups of Chocolate crumbs (I used Keebler - found on the baking Isle)
- 2 Tablespoons of sugar
- 8 Tablespoons of butter - melted
- For the Pie Filling:
- 1 large package of semi-sweet chocolate chips
- 1 can of Eagle-brand (sweetened condensed milk)
- 2 Tablespoons of cocoa powder
- 1 8 ounce package of cream cheese
- 1 cup of Raspberries
- 1 teaspoon of Vanilla
- 1 Tablespoon of corn starch
- 1/4 cup of water
- A pinch of salt
- 1 cup of Pecans - chopped - OPTIONAL
- For the Topping:
- 2 cups of dark chocolate chips
- 1/2 cup of sugar
- 1 cup of heavy cream - do not substitute for the cream
- 2 cups of whole Raspberries for Topping the Pie
Instructions
Take butter and put it in the bottom of your pie plate (deep dish). Melt it in the microwave until melted. (I do this in 15 second intervals.)
Once melted, add the chocolate crumbs in the pie dish along with the sugar and stir. (You want all the crumbs to be coated with butter.)
Once all coated and combined, you're going to want to press the crumb mixture into the very bottom of your pie dish. Make it firm and press it all around. Then, add it into your freeze.
To make the pie filling:
Melt your chocolate chips and sweetened condensed milk in a saucepan over low heat. You're wanting it to have a smooth and creamy texture.
Then, add in cream cheese and cocoa powder and stir until all the cream cheese is completely melted.
Once done, add in your raspberries and vanilla and stir.
Next, add in your corn starch and stir. You're going to want to stir for about a minute once you add in the corn starch and this is what is going to make it start to thicken up.
Once you notice that it's thickening, take it off the heat, stir in a pinch of salt and pecans at that time, if you're adding those in.
Allow the mixture to cool for about 15 minutes. Take out your crust from the freezer and pour in the mixture. Once done, place it in the fridge.
It's important for the pie to set up and cool completely so it needs to remain in the fridge for about 4 hours.
Once the filling looks firm, it's time to start making the topping.
To make the topping:
Add dark chocolate chips, heavy cream, and sugar to a microwave-safe bowl. Put in the microwave for 30 seconds and stir. Do this in 30-second increments for a couple of times, stirring after each time.
If the chocolate chips still are not melted, continue the process but change to 15-second intervals and stirring after that.
Once melted and all mixed together, remove from microwave and let cool for 5 minutes.
Take your pie out of the fridge and start pouring the topping on top of the pie filling.
You can then place even more chocolate chips on top and put the pie back in the fridge in an airtight container.
When it's ready to serve, add raspberries on top for taste and flavor.
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Nutrition Information:
Yield: 8 pieces Serving Size: 1 pieceAmount Per Serving: Calories: 1137Total Fat: 79gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 110mgSodium: 315mgCarbohydrates: 103gFiber: 11gSugar: 79gProtein: 12g
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