Chocolate Raspberry Cream Pie

Some of you may know my checkered past with pies. I pretty much avoid making pies at all costs. But THIS pie. This pie is worth battling my pie crust demons. (Plus, I finally broke down and bought frozen pie crusts. I know that is cheating, but hey, a girl’s got to do what a girl’s got to do!)

So here’s what you do:

  • You bake previously mentioned pie crust.
  • You make a rich, chocolate filling.
  • You make a light, creamy raspberry filling.
  • You top it with whipped cream, raspberries, and chocolate curls if you so desire.
  • You eat it.
  • You give the rest to your friend because you can’t eat it all. (This part is totally optional).
  • The chocolate base is made using just dark chocolate chips, cream cheese, and sugar. The raspberry filling is made with cream cheese, heavy whipping cream, raspberry Jello, and raspberries. (In case you haven’t noticed, this pie has a lot of cream in it, in one form or another. But I see nothing wrong with this).


  • 1 cooked pie crust
  • 5 oz. dark chocolate chips
  • 12 oz. cream cheese divided, softened
  • 1/2 cup sugar
  • 1 1/2 cups heavy whipping cream
  • 1 3 oz. package raspberry Jello
  • 1 cup fresh raspberries plus more for garnish
  • whipped cream for garnish
  • chocolate curls or grated chocolate for garnish


  1. Melt the chocolate chips in a small saucepan on the stove over medium-low heat. Alternately, you can melt them in the microwave, stirring about every 20 seconds.
  2. Blend 8 oz. cream cheese and sugar in a mixer. Slowly pour the melted chocolate into the mixer while blending on low speed.
  3. Once everything is mixed well, pour the chocolate mixture into the baked pie crust.
  4. ...................................

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