Dark Chocolate Raspberry Pie ~ A decadent dessert that pairs rich and creamy dark chocolate with tart raspberries in a flaky crust.
Well, I did it. I made a pie. Now, before you think what is the big deal, let me tell you why this is big for me.
I don’t bake. I haven’t really loved it when I’ve done it. Don’t get me wrong, I love to eat it when I bake, but the actual process has never been all that thrilling. Since becoming a blogger, baking has been gnawing at me.
Additionally, I have a young daughter who deserves to have homemade (read slightly more nutritious) treats versus those I could purchase at the store. I have made many different types of desserts. But a pie is something I have left to others.
I don’t even own a rolling pin. My friend Xavier had to loan me his. I went to buy one, but I couldn’t find exactly what I wanted. Thankfully his worked perfectly well for my pie making adventure.
So now I have done it. I made my crust. (I’ll be sharing the crust recipe soon.) Then I had to fill it. In teaching me to make a crust, my grandma made a basic pumpkin pie (which we’ve consumed entirely). But I didn’t have what I needed to make a pumpkin pie, so I looked around my refrigerator and cupboards for ingredients that would work.
Dark chocolate is my favorite and I happened to have 60% dark chips in my pantry and an 18 oz. package of raspberries. The rest is history. Now, if you don’t like dark chocolate, use any chip that suits you. Even white chocolate would be amazingly delicious.
But this recipe for a Dark Chocolate Raspberry Pie is a sure bet for any event you need a dessert for.
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Dark Chocolate Raspberry Pie
A decadent dessert that pairs rich and creamy dark chocolate with tart raspberries in a flaky crust.
Ingredients
- 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
Instructions
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Prepare the pie crust.
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Using the double boiler method (or microwave, if you so choose), melt the chocolate chips.
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Blend the cream cheese and sugar together. Once the chocolate has melted, slowly add it to a mixer, blending as you go.
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Occasionally stop and scrape down the sides of the bowl.
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Once the chocolate has been fully incorporated pour it into a prepared pie crust.
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Cover and refrigerate for 2 hours or until the chocolate has firmed up and set.
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After the chocolate has set, layer the fresh raspberries over the chocolate.
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Bring to boil one cup of water and whisk the cornstarch in until it has turned to thin glue-like/syrup consistency.
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Pour it into a bowl with the powdered gelatin.
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Whisk together until smooth and slowly add it over the raspberries, filling in all the nooks and crannies.
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Return to the refrigerator and allow it to set; up to 2 hours.
83 Comments
The Food Hunter
October 3, 2014 at 9:36 amThis pie is beautiful…you should be very proud!!
Michelle
October 3, 2014 at 12:26 pmThanks Theresa, I am rather proud of it. 🙂 So much so, it’s time for a bite.
Deb Whicher
February 20, 2016 at 11:08 pmI’m a savory cook This is seriously the best sweet recipe I’ve ever made. My family and friends ask me to prepare this dessert for all special occasions. Thanks so much. Kudo’s to you goes!
Michelle De La Cerda
February 21, 2016 at 12:57 pmThank you so much! I am happy to hear that you and your family/friends love the pie.
genevieve @ gratitude and greens
October 3, 2014 at 12:49 pmOh yum! The berry and chocolate combination is one of my faves!
Michelle
October 3, 2014 at 1:07 pmThank you Genevieve. It is one of my favorite flavor combos as well.
Patricia @ Grab a Plate
October 3, 2014 at 9:45 pmCongrats! Looks FAB, especially for your first try 🙂 Love it!
Michelle
October 4, 2014 at 9:42 pmThank you Patricia. I’m pleased with it. Fingers crossed my next pie comes out well too.
Sandra Shaffer
October 4, 2014 at 1:18 pmOh my gosh, this looks decadent! Amazing flavors. Chocolate and raspberry together is one of my favorites!
Michelle
October 4, 2014 at 9:43 pmThank you Sandra. It is one of my favorite flavor combos as well.
Heather @ My Overflowing Cup
October 5, 2014 at 7:08 pmYou do bake now! This is stunning. I can’t imagine how incredible it tastes. Thanks so much for sharing.
Michelle
October 7, 2014 at 12:07 pmThank you so much Heather. It was a lot of fun to get in the kitchen and make this. Not as trepidatious as I was expecting.
Kim - Liv Life
October 6, 2014 at 2:07 pmOh how I love fresh raspberries!! I waited for them all season at the farmers market and they just didn’t arrive this year. I’m going to have to work some magic to make this beauty… I can’t resist!
Michelle
October 7, 2014 at 12:09 pmNo raspberries, that’s a downright Shakespearean tragedy!!! I hope you can get your hands on some.
Kim Beaulieu
October 6, 2014 at 7:47 pmThis is absolutely spectacular. I would have never guessed you hadn’t made one before. Gorgeous photos.
Michelle
October 7, 2014 at 12:10 pmThank you Kim! My first pie crust ever. Now that I have done it, I am not so afraid to do it again.
Jennifer Johnson
October 8, 2014 at 4:44 pmThis a beautiful pie full of excellent flavor combinations.
Michelle
October 18, 2014 at 11:16 amThank you Jennifer! The dark chocolate and raspberry do go well together.
Kelly y
October 18, 2014 at 9:04 amLooks amazing! Would you have any suggestions on how to make it without the jello? I’m a vegetarian (NOT VEGAN) & therefore no jello. Thank you for sharing this wonderful recipe.
Michelle
October 18, 2014 at 11:16 amYou have posed a very interesting question to me. I have been thinking about it for awhile now. My first thought was making a homemade glaze with cornstarch, simple syrup, raspberry extract, but I’d need to actually try it before I give it the thumbs up. I did a search for alternatives to jello and found Peta had some suggestions. Their suggests lack sugar, so you would need to add that along with raspberry extract to get the flavor. The ingredients look like they might be more difficult to find. But at the bottom of this link, they mention a Kosher unflavored gelatin, which would work, but again, adding sugar and extract would be needed. I am going to have to play around with vegetarian options for jello! I’m interested in figuring out other options. https://www.peta.org/living/food/gelatin-alternatives/
Darla
October 18, 2014 at 10:12 amThis is one of my favorite pies EVER!!
Michelle
October 18, 2014 at 11:04 amGlad you enjoyed it!
Margaret Anne @ Natural Chow
October 21, 2014 at 6:19 amDark chocolate and raspberry pie sounds so delicious, but I’ve never actually had one before! I would love to give this tasty lookin’ recipe a try though!
Michelle
October 21, 2014 at 9:02 amMargaret, the two are a classic combo. If you have a sweet tooth, give it a try!
Amelia
October 21, 2014 at 10:44 pmI LOVE chocolate and raspberry! We had a chocolate with raspberry filling wedding cake 🙂 Can’t wait to try this.
Michelle
October 21, 2014 at 11:24 pmI want your wedding cake! That sounds heavenly to me as well. Hope you enjoy the pie.
Robyn
October 23, 2014 at 5:21 amI’m not a baker but I definitely would attempt this pie because chocolate and raspberry are the perfect marriage! You did a great job, Michelle – it’s beautiful!
Michelle
October 24, 2014 at 3:21 pmThank you Robyn, cheat and make a graham cracker crust, even faster! 😉
Maggie | Omnivore's Cookbook
October 23, 2014 at 10:56 pmCongratulations for the first pie! I share the similar feeling that the process of baking is not so exciting for me. However, I feel that I have to learn and practice it as a food blogger. Your first pie looks delicious and beautiful! I love the combination of dark chocolate and raspberry. Looking forward to the pie crust 🙂
Michelle
October 24, 2014 at 3:15 pmI am so glad I am not alone with the baking thing. I really disliked it for years, but I can tell you, I thoroughly enjoyed it. I am going to have to do it again.
Simona
November 1, 2014 at 3:19 pmBeautiful pie!
Michelle
November 1, 2014 at 5:02 pmThank you so much.
Diane Williams
November 3, 2014 at 1:32 pmNice JOB! If you read my pie post you’ll understand you are not alone in pie making angst. I LOVE what you created! Dark chocolate and raspberry are awesome together!
Michelle
November 3, 2014 at 1:58 pmMy next step is to step away from the crisco. But I needed baby steps. I loved your post. And your pie!
Christina Lakey | Food Apparel
November 5, 2014 at 5:55 amYay! Congrats on the pie – it looks lovely! And as a passionate dark chocolate lover, I put my stamp of approval on this 😉 Pinned!
Michelle
November 5, 2014 at 10:28 amThank you Christina! Your stamp means a lot, I’ve seen your deliciousness! 🙂
Betsy @ Desserts Required
November 6, 2014 at 5:54 amCongrats on conquering PIE! Not only did you make one but you made a gorgeous pie filled with one of the best combinations around!
Michelle
November 6, 2014 at 1:09 pmThank you Betsy….I’m dying to get back in and make another.
Miranda @ Cookie Dough & Oven Mitt
November 6, 2014 at 12:40 pmThis pie is so beautiful and sounds pretty darn easy to make!
Michelle
November 6, 2014 at 1:07 pmOnce I let go of my pie crust fear, the rest was easy. But so was the crust.
Brenda
November 19, 2014 at 11:11 amI would think a graham cracker crust would just be amazing or pecans chopped up in the pie crust.
Michelle
November 19, 2014 at 11:53 amBrenda, YES, graham cracker would be delicious. I’m also with you on the pecans or even almonds. Chocolate and raspberries go well with both those nuts. I hope you enjoy it.
Nina
November 19, 2014 at 5:05 pmWe are making this for Thanksgiving. Can’t wait!
Could you think of another fruit/jello combo that might work well also? Was thinking something along the lines of orange. Any ideas? Thanks!
Michelle
November 19, 2014 at 11:10 pmI am with you 100% on the orange. I love dark chocolate (or any chocolate for that matter) and orange. Maybe orange jello and drained canned mandarin oranges. Possibly even cherries if you can find them, wrong time of year.
Kay Harris
November 21, 2014 at 2:42 pmHi Michelle – This looks too divine to be so easy! I’m going to try it for Thanksgiving. Chocolate is my passion and I need to branch out from chocolate candy. http://www.chocolateshopgypsy.com
Michelle
November 21, 2014 at 4:40 pmDivine is a good word for it. Rich too! But it truly is easy. Candy is wonderful too!
Peggy
November 24, 2014 at 3:33 pmI made this today using drained mandarin oranges and orange jello. It was delicious! I had a snafu with my pie crust so I ended up making a shortbread crust instead and I added a couple of tablespoons of juice from the oranges. I look forward to making this again with different fruit toppings.
Michelle
November 24, 2014 at 4:00 pmI’m so happy to hear you gave it a try with the orange. Sorry about the snafu but honestly, that shortbread crust sounds utterly delightful, so Yay for snafu’s.
Sam
November 30, 2014 at 9:18 pmJust wondering if for the raspberry jello it should be the instant kind of jello or the alternative? Looking forward to making this pie for Christmas. Thank you!
Michelle
December 1, 2014 at 12:12 amHi Sam, I used the regular (non-instant) Jello. You’re decreasing the water and adding cornstarch, so it will thicken quickly. Hope you enjoy it…stop back and let me know.
Karla
December 6, 2014 at 9:26 pmI just wanted to say that I made this pie yesterday for a small dinner party and it was to DIE for. There are exactly zero pieces of the pie left 24 hrs later, because all of my guests decided they needed seconds! I made a few small modifications, based on what I had in the house: I used a graham cracker (store bought) crust, and it worked perfectly. I also used frozen raspberries and just stirred them in the jello mix to help them defrost a bit and then spooned them on to the pie before adding the jello mixture on top, and the frozen berries worked beautifully. Can’t wait to make this again (my trainer will kill me; my taste buds will jump for joy!) Thanks for this awesome new recipe!
Michelle
December 7, 2014 at 12:27 amThank you so much Karla for the feedback. I was very curious about the frozen berries. I am happy to hear everyone loved it. Just bring your trainer a piece next time and he/she will forgive you. 🙂
Amy
December 16, 2014 at 11:13 pmWhat size pie pan did you use?
Michelle
December 16, 2014 at 11:38 pmAmy, I used a 9″ pie pan. Thanks for bringing that to my attention.
Amy
December 16, 2014 at 11:49 pmThanks for the quick answer! 😀
Michelle
December 16, 2014 at 11:51 pmUp working on tomorrow’s post when it came through, nice distraction for a moment.
Connie | URBAN BAKES
December 22, 2014 at 12:09 amThis pie looks great! I bake all the time and the best way to become better is to practice. I never made a pie before I started my blog and now I find it to be one of the easiest things to make. I would love to see more baked treats here because yours looks really good. The combination of chocolate and raspberry is a perfect match!
Michelle
December 22, 2014 at 11:40 amThank you Connie. I plan to do more baking. A bit at a time. I am really enjoying it.
Meg @ The Housewife in Training Files
December 22, 2014 at 6:18 amCongrats on making a pie! I just made my first too and I am so proud of myself. And the chocolate and raspberry sounds so amazing!
Michelle
December 22, 2014 at 11:40 amIt wasn’t that hard, I am not sure why I thought it would be. Why did it take you until now to make your first pie?
Melissa Falk
December 22, 2014 at 7:07 amSounds and looks delicious!
Michelle
December 22, 2014 at 11:41 amThank you Melissa.
rachel
December 23, 2014 at 1:54 pmi am planning to attempt making this for Christmas dinner… but could only find a 6 oz box of jello and a 12 ounce container of raspberries. do you think it will still work okay?
Michelle
December 23, 2014 at 5:06 pmHi Rachel, I am queen of the “make it work” method, so I would measure out about 2oz of the jello, which would take about 3/4 cup of water, then use the 12 oz of raspberries. If you use all the jello to the amount of raspberries, you will have way more jello than raspberry. But if you like jello pies, go for it. 🙂
Amy
December 27, 2014 at 11:09 pmMade this yesterday, and had it today. OMG! So good! I used a chocolate graham crust so I wouldn’t have to bake, and raspberry jam for a glaze instead of jello. It was super easy, and soooo tasty! Even if it did melt because my hostess left it out too long…
Next time, my husband’s asking for toffee chips and marshmallow on top.
Michelle
December 27, 2014 at 11:17 pmOh yum, nice call. And toffee chips…you’ve got my brain working now…or your hubby does. 🙂
Amy
December 27, 2014 at 11:37 pmWe always have toffee chips, for putting on ice cream. They’re lovely. <3
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Cynthia/What A Girl Eats
July 16, 2015 at 10:03 amYummy looking pie Michelle!
Michelle
July 16, 2015 at 11:10 pmThank you Cynthia.
Catherine
July 16, 2015 at 2:39 pmDear Michelle, what an absolutely stunning pie! This looks and sounds perfect my dear. Pinned for later. xo, Catherine
Michelle
July 16, 2015 at 11:10 pmThank you so much!!
Alex Caspero MA,RD (@delishknowledge)
July 17, 2015 at 1:58 pmWow! This looks so good! I love chocolate and fruit together- can’t wait to try this one.
Michelle
July 18, 2015 at 11:25 pmThank you Alex.
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