Indulge in the symphony of flavors with our Chocolate Raspberry Cream Pie, a delectable masterpiece that tantalizes the taste buds with every bite. This culinary creation boasts a rich and decadent chocolate crust, a velvety smooth raspberry cream filling, and a luscious ganache topping, resulting in a symphony of textures and flavors that will leave you craving for more. Embark on a culinary journey with our comprehensive guide, featuring step-by-step instructions for the crust, filling, ganache, and assembly, ensuring a perfect pie every time. Discover the secrets to achieving a flaky, buttery crust, a creamy and tangy filling bursting with raspberry flavor, and a glossy, mirror-like ganache that adds an extra layer of decadence. Whether you're a seasoned baker or just starting your culinary adventures, this recipe guide will lead you to pie-making perfection.
Here are our top 4 tried and tested recipes!
NO-BAKE CHOCOLATE RASPBERRY CREAM PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Fourth of July Kid-Friendly Quick & Easy High Fiber Backyard BBQ Raspberry Chill Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
- Scatter remaining raspberries over pie. Cut into wedges and serve.
- *Sold at most supermarkets and at specialty foods stores.
CHOCOLATE RASPBERRY ICE CREAM PIE
Great to make when raspberries are in season.
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 11
Steps:
- 1. evenly coated 9 inch pie plate with nonstick spray.
- 2. For the crust, in a food processor, pulse crackers and till fine crumbs form. Add butter and sugar. Pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.
- 3. Meanwhile, place vanilla ice cream in refrigerator 30 minutes to slightly softened. Pack into crust with ice cream Spade or large spoon. Spread evenly. Freeze 15 minutes or until firm. Meanwhile, slightly soften sorbet as above. Spread on top of the ice cream. Freeze until firm .
- 4. slightly soften chocolate ice cream. Spread evenly on top of sorbet. Freeze at least three hours, or wrap airtight and freeze up to one week.
- 5. To serve, top pie with half of the raspberries. Drop spoonfuls of whipped topping on top of berries. Spread evenly. Top with remaining berries. Garnish with chocolate curls. Makes 12 servings.
NO-BAKE CHOCOLATE-RASPBERRY CREAM PIE
Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here's a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July '09 issue of bon appetit. To make the creme fraiche try recipe #57607
Provided by Realtor by day
Categories < 4 Hours
Time 2h30m
Yield 10 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place broken cookies in fodd processor. Using on/off turns, process until finely ground. Place chocolate chips, butter and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumbs onto bottom and up sides of a 9" pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until they begin to break apart and filling turns pink. Transfer filling into crust. Chill until filling is set, about 2 hours.
- Scatter remaining berries over pie. Cut and serve.
- Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie.
Nutrition Facts : Calories 456.2, Fat 23.8, SaturatedFat 13.6, Cholesterol 50.5, Sodium 315.9, Carbohydrate 59.1, Fiber 4.8, Sugar 42.6, Protein 7.4
CHOCOLATE-RASPBERRY CREAM PIE RECIPE - (4.6/5)
Provided by AzWench
Number Of Ingredients 17
Steps:
- For the raspberry syrup: Place the raspberries, sugar, and salt in a medium, nonreactive saucepan and stir until the raspberries are coated in sugar. Mash with a potato masher until about half of the berries are completely smashed but some medium-sized chunks remain. Place the pan over medium-high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Add the lime zest and juice, stir to combine, and bring to a full boil, about 2 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the mixture has thickened and the raspberries are falling apart, about 8 minutes more. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl and set aside. Pour the raspberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid has been extracted (you should have about 1 cup); discard the contents of the strainer. Set the syrup aside to cool for at least 30 minutes. Refrigerate the syrup uncovered until cold, at least 1 hour. (If not using right away, cover and refrigerate for up to 1 week.) Meanwhile, make the crust and chocolate layer. For the crust and chocolate layer: Heat the oven to 350°F and arrange a rack in the middle. Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.) Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant and slightly darkened in color, about 8 minutes. Remove the pie plate to a wire rack and let cool at least 15 minutes. Place the chocolate chips and cream in a small saucepan. Cook over medium-low heat, stirring continually until the chocolate is just melted and the mixture is smooth, about 4 to 5 minutes. Pour into the cooled crust and spread into an even layer. Freeze until the chocolate layer is set, about 30 minutes. Remove from the freezer while you make the raspberry cream filling. To make the raspberry cream filling and assemble: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream, sugar, and vanilla to the bowl and whisk on high speed until medium peaks form, about 1 1/2 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.) Stop the mixer and add the chilled raspberry syrup. Return the mixer to high speed and whisk until firm peaks form, about 30 seconds to 1 minute (or 2 to 3 minutes if whisking by hand). Remove the bowl from the mixer and, using a rubber spatula, scrape along the bottom and stir gently to incorporate any white streaks. Transfer the raspberry cream filling to the prepared crust and spread it into an even layer. Arrange the whole raspberries stem-side down in a decorative pattern on top of the filling. Set the pie aside. Place the chocolate chips in a small saucepan over low heat, stirring occasionally until they're melted and smooth. (Alternatively, melt the chocolate in the microwave, stirring at 30-second intervals to avoid burning.) Dip a fork into the melted chocolate and drizzle it over the pie in a zigzag pattern. Place the pie in the refrigerator uncovered for at least 15 minutes and up to 2 hours before serving.
Tips:
- For a richer chocolate flavor, use dark chocolate or bittersweet chocolate instead of semisweet chocolate.
- To make the chocolate raspberry filling, you can use fresh or frozen raspberries. If using frozen raspberries, thaw them completely before using.
- To make the whipped cream topping, use heavy cream that has been chilled for at least 30 minutes. This will help the whipped cream whip up thicker and fluffier.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the whipped cream topping onto the pie.
- To make a gluten-free pie crust, use a gluten-free flour blend. You can also use a graham cracker crust or a store-bought pie crust.
Conclusion:
Chocolate Raspberry Cream Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor, tangy raspberry filling, and creamy whipped cream topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Chocolate Raspberry Cream Pie a try.
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