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Chocolate Raspberry Pie

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  • Serves: 6
  • Complexity: medium
  • Origin: Desserts


  • 1 (9-inch) unbaked pastry shell
  • 3 tbls. sugar
  • 1 tbls. cornstarch
  • 2 cups fresh or frozen unsweetened raspberries, thawed
  • 1 (8 oz.) package cream cheese, softened
  • ¹⁄3 cup sugar
  • ½ tsp. vanilla extract
  • ½ cup whipping cream, whipped
  • 2 (1-oz.) squares semi-sweet baking chocolate
  • 3 tbls. butter or margarine


  1. Heat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar and corn­starch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. To make topping, melt choco­late and butter together; cool for 4 to 5 minutes. Pour over filling. Cover and chill for 2 hours. Store in refrigerator. Yields 6 to 8 servings.