Chocolate Raspberry Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 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
Chocolate Raspberry Pie: A Sweet Indulgence for Any Occasion
Indulge in the delectable flavors of this tantalizing Chocolate Raspberry Pie, a masterpiece that combines the richness of chocolate with the vibrant sweetness of raspberries, all nestled atop a velvety cream layer. This extraordinary dessert is perfect for any celebration, whether it's a special occasion or simply a treat to satisfy your sweet cravings.
This dessert is not only visually stunning but also surprisingly easy to make. Follow the simple steps and you'll have a restaurant-quality pie in no time. The combination of textures and flavors is simply divine, ensuring that every bite is a moment of pure bliss. Impress your guests or treat yourself to this extraordinary Chocolate Raspberry Pie, and let the sweet symphony of flavors dance upon your palate.
Step-by-step
- Line an unpricked pie shell with double thickness of heavy-duty foil.
- Bake at 450°F for 8 minutes.
- Remove foil and bake for 5 more minutes.
- Let cool.
- Combine sugar and cornstarch in a large saucepan.
- Stir in raspberries and bring to a boil over medium heat.
- Boil and stir for 2 minutes.
- Remove from heat and cool for 15 minutes.
- Spread raspberry mixture into the cooled crust and refrigerate.
- Beat cream cheese, sugar and vanilla extract until fluffy.
- Fold in whipped cream.
- Spread over the raspberry layer.
- Cover and refrigerate for at least 1 hour.
- Melt chocolate and butter in a microwave and stir until smooth.
- Cool for 4-5 minutes and pour over filling.
- Cover and chill for at least 2 hours.
- Store in the refrigerator.
