Best 20 Raspberry Chocolate Pie Recipes

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

RASPBERRY-CHOCOLATE PIE

Steps:

• Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
• Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
• Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
• Pour filling into piecrust. Refrigerate at least 1 hour.
• Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
• Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.

CHOCOLATE-RASPBERRY MOUSSE PIE

Steps:

• Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE

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 PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• In a saucepan combine sugar and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
• Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE

Steps:

• Make the crust:
• Coat springform pans with nonstick spray and line bottoms with parchment paper.
• On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
• On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
• Make the cherry-raspberry pie filling:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
• Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
• Make the chocolate pie filling:
• Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
• Assemble the pies:
• Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
• Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
• Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
• Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
• Make the Royal Icing:
• Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
• Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
• Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
• Assemble the Birthday Pie:
• Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
• To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
• Do Ahead
• Pies can be baked 3 days ahead; loosely cover with foil and chill.

CHOCOLATE-RASPBERRY DELIGHT PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time. When all the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes. Stir in the brownie chunks and chocolate chips.
• To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell. Pour the cream filling over the raspberry jam, covering it thoroughly. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
• When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the chocolate whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Distribute the fresh raspberries across the whipped cream for decoration.
• Chocolate-Raspberry Delight Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

WHITE CHOCOLATE MOUSSE RASPBERRY PIE

Steps:

• Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
• Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
• In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.

STRAWBERRY/RASPBERRY/CHOCOLATE CHERRY CORDIAL PIE

Steps:

• 1. SEPARATE OUT 2 CUPS OF THE WORSE LOOKING STRAWBERRIES AND 1/3 OF THE RASPBERRIES. Crush the berries in a small sauce pan, add 1 cup of the water and the sugar.
• 2. bring the berries to a slow boil for about 10 minutes, crush more with a masher.
• 3. mix the corn starch in with the remaining 2/3C. water. When the berries have boiled for 10 minutes add the corn starch/water mixture while stirring.
• 4. continue to stir constantly until the mixture thickens and turns clear (not cloudy white from the corn starch) Add the package of coco mix or any other coco mix that you like i.e.Quick.
• 5. pour a portion of the mixture into the pie shell, spread around all the remaining cleaned strawberries and raspberries into the pie shell; pour the remainder of the strawberry mix over the strawberries. Spread around.
• 6. refrigerate the pie until cool. sprinkle with chocolate pieces or whipped cream if you like before serving.

RASPBERRY WHITE CHOCOLATE PIE

Steps:

• Rinse the raspberries and let them dry completely.
• Cook the pie shell in the oven. Cool.
• Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
• In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
• Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
• Pour chocolate mixture over the berries.
• Cover the top of the pie with the berries you reserved.
• Refrigerate for at least 60 minutes.

CHOCOLATE RASPBERRY CHEESECAKE PIE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet). Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well. Carefully pour on top of the raspberries. Bake 350 degrees for 30-35 minutes, or just until set. Cool completely. Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave). Pour over the cheesecake. Chill several hours before serving. *NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).

RASPBERRY BANANA WHITE CHOCOLATE PUDDING PIE

Steps:

• Line a pie plate, both on bottom and up sides with vanilla wafers. Place a layer of bananas on top of wafers lining the bottom of pie plate and follow with raspberries; set aside.
• In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes.
• Meanwhile, stiffly whip your whipping cream and fold into chilled batter. Pour into prepared pie plate. Chill until firm. Garnish as desired. Refrigerate leftovers.

CHOCOLATE RASPBERRY MOUSSE PIE

Steps:

• Mix the butter and the gingersnap crumbs.
• Press onto the bottom and sides of a 9" pie pan.
• Freeze 15 minutes or until ready to use.
• Place the chocolate in a bowl.
• Bring 1/2 c of cream to the boiling point.
• Pour the cream over the chocolate and stir until melted and smooth.
• Pour the chocolate mixture evenly over the bottom of the pie crust.
• Freeze at least 20 minutes.
• Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
• Strain the raspberry mixture to remove seeds and return to pot.
• Set aside.
• Sprinkle gelatin over orange juice, let stand 1 minute.
• Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
• Remove from heat and pour into medium bowl.
• Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
• Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
• Fold 1/3 of the whipped cream into the raspberry mixture.
• Add the remaining whipped cream until just combined.
• Pour raspberry mixture into crust, mounding towards the center of the pan.
• Refrigerate 1-2 hours, until the filling is set but still soft.
• Whip the remaining cream and sweeten with the remaining sugar.
• Use to decorate the edge of the pie.
• Decorate with chocolate curls if desired.

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

CHOCOLATE RASPBERRY ICE CREAM PIE

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

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.

CHOCOLATE RASPBERRY CHEESE PIE

Steps:

• Heat oven to 350 degrees.
• With mixer, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add egg, lemon juice, and vanilla extract and mix well.
• Arrange raspberries on bottom of crust.
• Slowly pour cheese mixture over fruit.
• Bake 30 to 35 minutes or until center is almost set.
• Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 ounce) squares semisweet chocolate with 1/4 cup whipping cream. Cook until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Makes 1 pie.

WHITE CHOCOLATE RASPBERRY SWIRL PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large bowl, beat the cream cheese, melted white chips, sugar and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into crust. , In a microwave, heat jam until melted; stir until smooth. Drop by teaspoonfuls over filling; cut through filling with a knife to swirl., Bake for 18-22 minutes or until center is almost set. Cool completely on a wire rack. Refrigerate leftovers.

CHOCOLATE RASPBERRY CHEESE PIE

Steps:

• 1. Heat the oven to 350 degrees. With an electric mixer, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
• 2. Arrange raspberries on the bottom of the crust. Slowly pour the cheese mixture over the fruit.
• 3. Bake 30-35 minutes or until the center is set. Cool.
• 4. Meanwhile, make your glaze. In a small saucepan, over low heat, melt the 2 squares of chocolate with the 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from the heat. Top cheesecake with the glaze and chill. Garnished as desired.