Raspberry Chocolate Pie Recipes

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EASY CHOCOLATE-RASPBERRY CHEESE PIE



Easy Chocolate-Raspberry Cheese Pie image

My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!

Provided by Cookie Monster

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries
1 chocolate crumb pie crust
¼ cup heavy whipping cream
2 (1 ounce) squares semi-sweet baking chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
  • Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
  • Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

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.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE



No-Bake Chocolate Raspberry Cream Pie image

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

7 ounces chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche*
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)

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.

RASPBERRY-CHOCOLATE PIE



Raspberry-Chocolate Pie image

Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 disk Easy Chocolate Pate Sucree
Unbleached all-purpose flour, for parchment
4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
1/2 cup heavy cream
1 tablespoon unsalted butter, cut into small pieces
Pinch of kosher salt
1 1/2 pounds raspberries (5 cups)
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Kosher salt
1/3 cup water

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 PIE



Chocolate Raspberry Pie image

This recipe was entered into a taste of home pie contest by Ruth Bartel. It was in the top 12! I can't wait to make this!! Raspberries and chocolate, my favorite! Cooking time is chilling time.

Provided by Courtly

Categories     Pie

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) unbaked pastry shells
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh unsweetened raspberries or 2 cups frozen unsweetened raspberries, thawed
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1 ounce semi-sweet chocolate baking square
3 tablespoons butter

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.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER



Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other image

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 17

1 all-purpose flour
1/2 cup solid shortening (recommended: Crisco)
1/4 cup cold water
Pinch salt
1 1/2 sticks of butter
1 1/2 cups powdered sugar
5 egg yolks
1/2 teaspoon peppermint flavoring
3 squares baking chocolate, melted and cooled
5 stiffly beaten egg whites
1/3 cup sifted powdered sugar
1 teaspoon vanilla
3 ounces cream cheese, softened
1 cup heavy whipped cream
1 1/2 tablespoons sugar
1 cup frozen raspberries
1/2 tablespoon cornstarch

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.

CHOCOLATE RASPBERRY POT PIES



Chocolate Raspberry Pot Pies image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 10 to 12 servings

Number Of Ingredients 14

9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
3/8 cup sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
6 egg yolks
4 eggs
1/4 cup sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional

Steps:

  • Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
  • Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
  • Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

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