Dark Chocolate Raspberry Pie ~ A decadent dessert that pairs rich and creamy dark chocolate with tart raspberries in a flaky crust.
Dark Chocolate Raspberry Pie
A decadent dessert that pairs rich and creamy dark chocolate with tart raspberries in a flaky crust.
- 1 cooked pie crust
- 1-10 pkg. dark chocolate chips
- 1-8 oz pkg. cream cheese; softened
- 3/4 cup sugar
- 1-18 oz pkg. fresh raspberries
- 1-3 oz pkg. raspberry jello
- 1 tbsp cornstarch
- 1 cup water
Prepare the pie crust.
Using the double boiler method (or microwave, if you so choose), melt the chocolate chips.
Blend the cream cheese and sugar together. Once the chocolate has melted, slowly add it to a mixer, blending as you go.
Occasionally stop and scrape down the sides of the bowl.
Once the chocolate has been fully incorporated pour it into a prepared pie crust.
Cover and refrigerate for 2 hours or until the chocolate has firmed up and set.
After the chocolate has set, layer the fresh raspberries over the chocolate.
Bring to boil one cup of water and whisk the cornstarch in until it has turned to thin glue-like/syrup consistency.
Pour it into a bowl with the powdered gelatin.
Whisk together until smooth and slowly add it over the raspberries, filling in all the nooks and crannies.
Return to the refrigerator and allow it to set; up to 2 hours.