Description
A luscious Chocolate Raspberry Pie featuring a flaky single-crust base filled with a sweetened raspberry layer, topped with creamy whipped cream cheese filling and finished with a smooth semisweet chocolate glaze. Perfect as a refreshing dessert with a balance of tartness from the raspberries and rich chocolate indulgence.
Ingredients
Scale
Dough
- Dough for single-crust pie
Filling
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 cups fresh or frozen unsweetened raspberries, thawed
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
Topping
- 2 ounces semisweet chocolate
- 3 tablespoons butter
Instructions
- Prepare the Crust: On a lightly floured surface, roll the dough out to a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the edges to leave a 1/2-inch overhang beyond the rim, then flute the edges. Refrigerate the crust for 30 minutes to firm up.
- Bake the Pie Shell: Preheat the oven to 425°F (220°C). Line the chilled crust with a double layer of foil and fill with pie weights, dried beans, or uncooked rice to prevent shrinking. Bake on a lower oven rack until the crust edges are golden brown, about 20-25 minutes. Remove the foil and weights, then continue baking for an additional 3-6 minutes until the bottom is golden brown. Cool the crust on a wire rack.
- Cook the Raspberry Filling: In a large saucepan, combine 3 tablespoons sugar and 1 tablespoon cornstarch. Stir in the raspberries and bring the mixture to a boil over medium heat. Boil while stirring constantly for 2 minutes, then remove from heat and allow to cool for 15 minutes.
- Assemble Raspberry Layer: Spread the cooled raspberry mixture evenly into the baked pie crust. Place the pie in the refrigerator to chill.
- Make Cream Cheese Filling: In a large bowl, beat the softened cream cheese with 1/3 cup sugar and 1/2 teaspoon vanilla extract until fluffy. Gently fold in the whipped heavy cream. Carefully spread this cream cheese mixture over the raspberry layer in the pie crust. Cover and refrigerate for at least 1 hour to set.
- Prepare Chocolate Topping: Melt the semisweet chocolate and butter together in the microwave, stirring until smooth. Let the mixture cool for 4-5 minutes so it thickens slightly but remains pourable.
- Finish the Pie: Pour the cooled chocolate topping evenly over the cream cheese layer. Cover the pie and chill for at least 2 hours before serving. Store the pie in the refrigerator to maintain freshness.
Notes
- For best results, use fresh raspberries or fully thaw frozen raspberries before cooking.
- Pie weights can be repurposed dry beans or uncooked rice if you don’t have commercial weights.
- Whip the heavy cream until stiff peaks form to ensure a light cream cheese filling.
- Allow the chocolate topping to cool slightly before pouring to prevent melting the cream cheese layer.
- The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Raspberry Pie, raspberry dessert, cream cheese pie, baked pie, fruit pie, chocolate topping dessert
