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Dark Chocolate Raspberry Cream Pie

  • Prep Time: 25 minutes plus chilling
  • Cook Time: 25 minutes plus cooling
  • Serves: 12
  • 1 1/4 Cups chocolate wafer cookie crumbs
  • 3 Tablespoons sugar
  • 4 Tablespoons unsalted butter, melted
  • 4 Ounces dark or semisweet chocolate
  • 2 Cups whole milk, divided
  • 4 Tablespoons cornstarch
  • 1/2 Cup sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Teaspoons vanilla extract
  • Pinch salt
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 3 Tablespoons sugar
  • 1 Cup heavy cream
  • 2 Tablespoons confectioner's sugar
  • 1 Tsp. vanilla extract
  • Preheat oven to 350°F.
  • Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.
  • Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.
Raspberry Puree
  • Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved.
  • Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.
Calories 300.04
Total Fat 17.39 g
Saturated Fat 10.81 g
Cholesterol 41.70 mg
Sodium 93.53 mg
Total Carbohydrates 35.50 g