Chocolate Raspberry Pie
This tantalizing dessert combines the flavors of rich chocolate and raspberries, with a smooth cream layer sandwiched between.
This tantalizing dessert combines the flavors of rich chocolate and raspberries, with a smooth cream layer sandwiched between.
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream whipped
- filling:
- topping:
- 8 oz cream cheese softened
- 1/3 cup sugar
- 2 ounces semisweet chocolate
- 3 tablespoons sugar
- 1 pastry for single-crust pie: 9 inches
- 2 cups fresh or frozen unsweetened raspberries thawed
- Carbohydrate 67.9237516666667 g
- Cholesterol 84.0166666666667 mg
- Fat 38.7263066666667 g
- Fiber 4.92321673663457 g
- Protein 4.82593333333333 g
- Saturated Fat 20.8516873333333 g
- Serving Size 1 1 -8 serving (289g)
- Sodium 327.896666666667 mg
- Sugar 63.0005349300321 g
- Trans Fat 3.70055633333333 g
- Calories 623 calories
Step-by-step
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
- In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
- In a microwave, melt chocolate and butter; stir until smooth.
- Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Can this pie be halved for a smaller household without losing its structural integrity? Scaling down a multi-layered pastry requires precision, particularly when dividing a single 9-inch crust and measured dairy components. Cutting the filling ingredients by half works reliably, though dividing a single egg or a fractional amount of cornstarch demands a kitchen scale measuring in grams rather than volume. Baking the pastry shell successfully requires weighting it firmly with heavy-duty foil at 450 degrees Fahrenheit for eight minutes, followed by an unweighted five-minute bake to achieve crispness without scorching. Cool the melted semisweet chocolate and butter mixture for four to five minutes prior to pouring to prevent melting the underlying cream cheese layer. Pair slices with strong, unsweetened black coffee or espresso to balance the intense sugar content of the fruit and chocolate toppings. Leftovers keep safely in the refrigerator for up to three days, though the crust softens over time due to moisture transfer from the raspberries.
