I have to tell you, making this Chocolate Raspberry Cream Pie Recipe was one of the most fun baking experiences I’ve had in a long time. From the buttery crust to the rich layers of chocolate and creamy filling, every step made my kitchen smell heavenly.
I love raspberries, especially paired with chocolate, and this recipe really hits that sweet-tart balance perfectly. Watching it come together made me even more excited to dig in and share it. By the end, I knew this pie was going to be a showstopper at any gathering.
Ingredients
Here’s everything you need to create this stunning pie. I’ve included tips to make each component turn out perfectly. If you’re looking for a unique dessert twist, the Butter Yogurt Rice Cakes Recipe is another great option to explore.
Crust:
- 3 Tablespoons water – add gradually if dough feels dry
- 1 Tablespoon sour cream – keeps crust tender
- 1 ¼ cup all-purpose flour – use fresh flour for best texture
- 1 Tablespoon sugar – balances the savory notes
- ½ teaspoon salt – enhances flavor
- 4 Tablespoons shortening, cut into ½-inch pieces – for flakiness
- 4 Tablespoons cold unsalted butter – grated for a tender crust
Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped or chips – use quality chocolate for richer flavor
- ½ cup heavy cream – ensures a smooth, glossy finish
White Chocolate Filling:
- ⅔ cup + 2 Tablespoons heavy cream, divided – part for whipping, part to thin chocolate
- 8 ounces cream cheese – softened for smoothness
- 1 teaspoon vanilla – boosts flavor
- 6 ounces white chocolate – melt slowly to avoid graininess
Glazed Raspberries:
- 14 ounces fresh raspberries – firm, ripe berries work best
- ¼ cup seedless raspberry jam – gently warmed to coat berries
Note: several servings
Variations
You can tweak this recipe to suit different diets or preferences:
- Dairy-free: substitute coconut cream and plant-based cream cheese
- Sugar-free: use sugar-free chocolate and a no-sugar jam
- Flavor boost: add a splash of raspberry liqueur to the ganache or white chocolate filling
- For a fusion meal, pairing your pie with dishes like Beef Bulgogi Recipe or Spicy Shrimp Sushi Stacks Recipe can make a unique dinner spread.
Cooking Time
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 6 hours 45 minutes (including chilling)
Equipment You Need
- Pie pan – to shape and bake the crust
- Mixing bowls – for combining ingredients
- Microwave-safe bowl – for melting chocolate easily
- Whisk or electric mixer – for fluffy cream filling
- Pastry blender or fork – for cutting butter into flour
- Spatula – for folding and spreading layers
How to Make Chocolate Raspberry Cream Pie
Make the Crust
I started by mixing water and sour cream in a small bowl. Then I combined flour, sugar, and salt in a larger bowl, scattered the shortening, and grated butter over it. Using a pastry blender, I cut the fats into the flour until it resembled coarse crumbs. Finally, I added the sour cream mixture and pressed everything into a smooth dough mound.
Prepare the Chocolate Ganache
I heated half a cup of heavy cream until it just started to simmer. Then I poured it over the chopped semi-sweet chocolate, covered it for a few minutes, and stirred until smooth. This simple ganache is rich, velvety, and melts in your mouth.
Make the White Chocolate Filling
I whipped most of the heavy cream until fluffy, then beat the cream cheese with vanilla. I melted the white chocolate with a bit of cream to thin it, then folded it into the cream cheese mixture. Finally, I gently folded in the whipped cream and poured it over the firm ganache layer.
Glaze the Raspberries
I warmed the raspberry jam slightly to thin it and carefully coated the raspberries. Lining them neatly on top of the pie created an elegant finish. I prefer adding this topping the same day I serve the pie to keep it fresh and beautiful.
Additional Tips for Making this Recipe Better
- I always chill the crust before adding layers to prevent sogginess.
- I use a glass measuring cup in the microwave for melting chocolate; it’s so much easier to clean.
- I fold whipped cream gently to keep the filling light and airy.
- I recommend using fresh raspberries, as frozen ones release too much juice.
- I let the pie chill for at least 4 hours; rushing this step makes slicing messy.
How to Serve Chocolate Raspberry Cream Pie Recipe
This pie looks amazing on a simple white plate. I like drizzling extra melted chocolate over each slice for a decorative touch. Garnishing with a few extra raspberries or a sprinkle of powdered sugar makes it even more inviting. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutritional Information
Here’s what you get in a single serving of this indulgent dessert:
- Calories: approximately 450 per slice
- Protein: 5g
- Carbohydrates: 40g
- Fat: 28g
Make Ahead and Storage
Refrigerating: The pie can be covered and kept in the fridge for up to 4 days. It’s important to keep it chilled to maintain the cream layers.
Freezing: You can freeze the pie without the raspberry glaze for up to a month. Thaw overnight in the refrigerator before serving.
Reheating: No reheating is needed, but let slices sit at room temperature for 10–15 minutes for softer texture.
Why You’ll Love This Recipe
I can’t recommend this pie enough! Here’s why:
- It’s visually stunning, making it perfect for special occasions.
- The flavor balance of chocolate and raspberries is unbeatable.
- Easy to customize for dietary preferences without losing taste.
- Layers are creamy and indulgent yet surprisingly simple to make.
- Makes a large pie that’s great for sharing with friends or family.
This Chocolate Raspberry Cream Pie is a decadent treat that’s perfect for impressing guests or just indulging in a personal dessert adventure. Each bite is creamy, chocolatey, and bursting with raspberry freshness—making it my favorite go-to pie recipe.
Chocolate Raspberry Cream Pie Recipe
Ingredients
Method
- I started by mixing water and sour cream in a small bowl. Then I combined flour, sugar, and salt in a larger bowl, scattered the shortening, and grated butter over it. Using a pastry blender, I cut the fats into the flour until it resembled coarse crumbs. Finally, I added the sour cream mixture and pressed everything into a smooth dough mound.
- I heated half a cup of heavy cream until it just started to simmer. Then I poured it over the chopped semi-sweet chocolate, covered it for a few minutes, and stirred until smooth. This simple ganache is rich, velvety, and melts in your mouth.
- I whipped most of the heavy cream until fluffy, then beat the cream cheese with vanilla. I melted the white chocolate with a bit of cream to thin it, then folded it into the cream cheese mixture. Finally, I gently folded in the whipped cream and poured it over the firm ganache layer.
- I warmed the raspberry jam slightly to thin it and carefully coated the raspberries. Lining them neatly on top of the pie created an elegant finish. I prefer adding this topping the same day I serve the pie to keep it fresh and beautiful.
Notes
- I always chill the crust before adding layers to prevent sogginess.
- I use a glass measuring cup in the microwave for melting chocolate; it’s so much easier to clean.
- I fold whipped cream gently to keep the filling light and airy.
- I recommend using fresh raspberries, as frozen ones release too much juice.
- I let the pie chill for at least 4 hours; rushing this step makes slicing messy.