Dark Chocolate Raspberry Cream Pie Recipe

Dark Chocolate Raspberry Cream Pie

Average Rating:
Prep Time:25 minutes plus chilling
Cook Time:25 minutes plus cooling
Servings:12

Description:
Chocolate cream pie has never been quite this rich. Add fresh raspberries and a raspberry swirled sweetened whipped cream on top and you've got a sure hit.

Ingredients

Crust

  • 1 1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract

Topping

  • 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 teaspoon vanilla extract

Crust

  1. 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.

Filling

  1. 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

  1. 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.

Topping

  1. 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.

Serving Size:

Calories:300.04
Total Fat:17.39g
Saturated Fat:10.81g
Cholesterol:41.70mg
Sodium:93.53mg
Total Carbohydrates:35.50g
Dietary Fiber:2.10g
Protein:3.41g

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