Raspberry Chocolate Pudgy 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.

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

EASY CHOCOLATE-RASPBERRY CHEESE PIE

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.

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.

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 POT PIES

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.

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.

EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

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.

RASPBERRY PIE CRUNCH BARS

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
• While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
• Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
• Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.

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.