Go Back
Chocolate Raspberry Cream Pie Recipe
Ben Carraoli

Chocolate Raspberry Cream Pie Recipe

I have to tell you, making this Chocolate Raspberry Cream Pie 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
Print Recipe Pin Recipe
Total Time 6 hours 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 6 ounces semi-sweet chocolate chopped or chips – use quality chocolate for richer flavor
  • ½ cup heavy cream – ensures a smooth glossy finish
  • 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
  • 14 ounces fresh raspberries – firm ripe berries work best
  • ¼ cup seedless raspberry jam – gently warmed to coat berries

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.