Decadent Chocolate Raspberry Pie: Your Ultimate Guide to a Rich & Fruity Dessert
There’s something uniquely satisfying about a homemade pie, especially one that perfectly balances rich flavors with bright, fresh notes. This exquisite Chocolate Raspberry Pie, inspired by a recipe from Fuzz (aka Emma) and originating from Erin McDowell’s essential baking guide, The Book on Pie: Everything You Need to Know to Make Perfect Pies, is a true testament to that. Upon seeing Emma’s stunning creation, I knew I had to make it immediately. While raspberry season might have been winding down, chocolate season, thankfully, is eternal – and this recipe delivers a generous amount of it!
This pie is far from a simple dessert; it’s a culinary experience. Imagine a deep, dark chocolate pastry crust, giving way to a velvety chocolate mousse-like filling, generously studded with fresh, tart raspberries. All of this is crowned with a vibrant, glistening raspberry coulis that adds a beautiful contrast in both color and flavor. It’s a show-stopping dessert that’s guaranteed to impress at any gathering, from a casual family dinner to a grand holiday feast.
Jump to Recipe
Crafting the Perfect Chocolate Pastry Crust
Let’s talk about the foundation of this incredible pie: the chocolate pastry crust. This isn’t just any crust; it’s a deep, rich chocolate base that provides the perfect counterpoint to the sweet and tart filling. Emma, my baking muse for this recipe, has been perfecting Erin McDowell’s chocolate pastry crust for months. Her preference for it over traditional chocolate cookie crusts is well-founded: it simply doesn’t get soggy, maintaining its crisp, flaky texture even under a rich, moist filling. This is a critical advantage, ensuring every bite of your pie is a delightful textural experience.
Erin McDowell’s original recipe for this exceptional crust can be found on King Arthur Baking’s website. Emma, with her keen baking intuition, discovered that adding a mere ⅛ teaspoon of baking powder significantly improves the crust’s texture, making it even more tender and crumbly without compromising its structural integrity. This small addition is a game-changer that we’ve incorporated into our version of the recipe.
Making this chocolate crust is indeed a bit of a “project,” but it’s a rewarding one. The key to success lies in planning ahead. I highly recommend preparing the crust in advance. I typically make the dough the day before, shaping it into a disk and freezing it overnight. This not only saves time on baking day but also helps achieve a supremely flaky crust. The cold butter in the dough, when exposed to the oven’s heat, creates pockets of steam that lift the layers of pastry, resulting in that coveted tender, flaky texture. Blind baking the frozen crust ensures it cooks through evenly and prevents shrinkage, giving you a perfect shell for your decadent filling.
The Luxurious Chocolate Raspberry Pie Filling
The heart of this pie is its luscious filling – a rich, mousse-like chocolate creation that beautifully cradles a layer of fresh raspberries. This indulgent filling calls for a harmonious blend of cream cheese, 10 ounces of melted bittersweet chocolate, and 3 cups of whipping cream. The cream cheese adds a delightful tang that cuts through the richness of the chocolate, while also providing a smooth, stable base for the mousse. The bittersweet chocolate ensures a deep, complex chocolate flavor that isn’t overly sweet, allowing the other ingredients to shine.
An interesting point of divergence arose in our baking journey: Emma prefers to make the pie with only 1 cup of whipping cream and less sugar, aiming for a denser, more intensely chocolate experience. I admire her willingness to adapt recipes to her taste! However, I opted for Erin’s original 3 cups of whipping cream because I personally enjoy the lighter, airier, and fluffier texture it lends to the filling. Both versions are delicious, offering a spectrum of richness and texture, allowing you to customize the pie to your preference. If you prefer a truly dense, almost ganache-like filling, Emma’s reduction of cream might be for you; if you crave something more akin to a cloud of chocolate delight, stick with the full amount.
Emma also shared a brilliant shortcut that worked exceptionally well for me: instead of softening the cream cheese separately, she simply plopped chunks of cold cream cheese directly into the hot melted chocolate and beat them together. To my surprise, the heat from the chocolate melted the cream cheese beautifully, resulting in a smooth, lump-free mixture without any extra softening steps. This ingenious method streamlines the process and ensures a perfectly emulsified filling. Once this base is smooth, the whipped cream is gently folded in, transforming it into that light, airy chocolate mousse. Nestled within this chocolatey dream are the fresh raspberries, adding bursts of fruity brightness and a lovely textural contrast.
The Elegant Raspberry Coulis Topping
To crown this magnificent pie, we add a raspberry coulis. While the name “coulis” might sound fancy and intimidating, it’s surprisingly simple and quick to prepare, taking just a few minutes on the stovetop. This vibrant, ruby-red sauce is not merely a garnish; it plays a crucial role in balancing the pie’s overall flavor profile. Its bright, tart notes cut through the deep richness of the chocolate, creating a delightful interplay that prevents the dessert from being overwhelmingly heavy.
For the coulis, fresh raspberries are ideal, but you can certainly get away with using frozen raspberries, especially if fresh ones are out of season or cost-prohibitive. I was fortunate to find a good deal on fresh raspberries and used one small carton, weighing about 6 ounces. This yielded just enough sauce to create a beautiful, generous layer over the pie. To make the coulis, the raspberries are gently heated and mashed, releasing their juices. The mixture is then strained to remove seeds, resulting in a perfectly smooth, luscious sauce. A touch of fresh lemon juice enhances the tartness, and a bit of granulated sugar balances it out. Cornstarch is used to thicken the coulis to the desired consistency, making it spoonable and glossy without being overly stiff. Adjust the sugar and lemon to your taste – a slightly tart coulis provides the best contrast to the sweet chocolate filling.
Chocolate Raspberry Pie Recipe Review and Expert Notes
When I first cut into this Chocolate Raspberry Pie, I’m pretty sure I let out an expletive – not out of frustration, but pure awe. This pie is truly “mile-high” and unbelievably rich, in the best possible way! It instantly reminded me of the kind of opulent dessert you’d find at a high-end steakhouse, like Gibson’s. Yes, I’ve likely mentioned its richness a few times already, but it’s a defining characteristic that deserves emphasis. This pie is a celebration of indulgence, a dessert that commands attention and leaves a lasting impression.
It would undoubtedly be a phenomenal hit at any holiday gathering, especially Thanksgiving, where a grand finale dessert is always appreciated. While finding fresh raspberries might be a slight challenge out of season, the option of using frozen berries for the coulis makes it accessible year-round. Given its sheer deliciousness, why wait for a special occasion? Perhaps you should make it today! Here are some more detailed notes and tips to ensure your pie is nothing short of perfection:
- **The Chocolate Pastry Crust:** The meticulously prepared chocolate pastry crust proved to be incredibly sturdy and held the towering filling perfectly. It was surprisingly easy to cut through, which was a huge relief for such a rich, dense pie. While I adored this crust, I’m also curious about trying a cookie crust next time. With such a stable, non-soggy filling, a cookie crust might also hold up well and offer a different flavor dimension. For a quick weeknight treat, you could even buy a small, store-bought Oreo crust and halve all the filling ingredients for a simplified version.
- **Chocolate Quality Matters:** For the 10 ounces of bittersweet chocolate in the filling, we used Ghirardelli chips, which provided a consistently good result. If you want to elevate the flavor even further, consider investing in a couple of high-quality bittersweet chocolate bars from any reputable brand. Chopping the bars yourself often yields a smoother melt. The filling, even with ¾ cup of confectioners’ sugar, is not terribly sweet thanks to the bittersweet chocolate, allowing the natural flavors to shine. Feel free to adjust the sugar slightly to your preference.
- **Cream Cheese Shortcut:** My initial skepticism about Emma’s method of adding chunks of cream cheese directly to the hot melted chocolate was unfounded. It worked like a charm! The heat from the chocolate beautifully softened and integrated the cream cheese, allowing us to completely skip the usual step of softening the cream cheese separately. This is a fantastic time-saver without compromising on texture.
- **Whipping Cream Quantity:** As mentioned, Emma successfully reduced the heavy cream in the filling to 1 cup, resulting in a denser, intensely chocolatey pie. I, however, preferred the lighter, fluffier texture achieved with 3 cups of cream. Both versions are delightful, and the choice comes down to personal preference for richness and consistency. This is a generous pie, so if you’re making it for a smaller crowd, Emma’s reduced-cream version might be more manageable, especially since it’s quite a substantial dessert.
- **Raspberry Topping Scalability:** For the raspberry coulis, I only used 6 ounces of berries because that’s what was available in the carton. This amount made just enough coulis to form a beautiful, vibrant ring in the center of the pie. If you happen to have 8 ounces of raspberries, you can easily scale up the other coulis ingredients slightly to produce a more abundant topping, if desired.
- **Whipped Cream Garnish (Optional):** For the final touch, I used Cool Whip for the whipped cream topping simply because it’s incredibly easy to pipe and, frankly, I was a bit tired of whipping cream after all the other steps! For guests or a special occasion like Thanksgiving, I would definitely go the extra mile and whip up another cup of fresh heavy cream for a more elegant, homemade garnish.
Explore More Raspberry-Infused Delights
If this Chocolate Raspberry Pie has awakened your love for raspberries, here are a few other delightful recipes featuring this versatile and flavorful berry:
- Double Pie Crust All Butter
- White Chocolate Raspberry Muffins
- Raspberry Bars
- One Bowl White Chocolate Raspberry Macadamia Cookies
Recipe
Chocolate Raspberry Pie
Anna
Pin Recipe
Equipment
-
Electric Mixer
Ingredients
Chocolate Pastry Crust
- 1 ¼ cups King Arthur Unbleached All-Purpose Flour (150 grams)
- ½ cup unsweetened cocoa, Dutch-process or natural (40 grams)
- ½ cup confectioners’ sugar (60 grams)
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 10 tablespoons cold butter (140 grams), cut into small cubes
- 5 tablespoons ice water (71 grams), plus more if needed
Chocolate Raspberry Filling
- 6-8 oz fresh raspberries (280 grams)
- 10 oz bittersweet chocolate, chopped or bittersweet chips (280 grams), high quality recommended
- 8 oz cream cheese, cut into chunks (230 grams), cold is fine for Emma’s method
- 3 cups heavy whipping cream (or reduce to 1 cup for a denser filling, Emma’s version)
- ⅔-3/4 cup confectioners sugar’ (or reduce to 1 T. for Emma’s version) optional, adjust to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (Emma and I both left it out for this recipe, but it’s an option)
Raspberry Coulis Topping
- 6 oz fresh raspberries, but frozen should be okay
- 2 teaspoons fresh lemon juice (or more to taste, for tartness)
- 1 ½ tablespoon granulated sugar (feel free to use more or less depending on berry sweetness)
- 2-3 teaspoons cornstarch (I used 3 for a thicker coulis)
Instructions
-
To begin the chocolate pastry crust, whisk together the flour, cocoa powder, salt, confectioners’ sugar, and baking powder in a large bowl. Alternatively, you can combine these dry ingredients in the bowl of a food processor and pulse briefly to mix them thoroughly.
-
Incorporate the cold, cubed butter into the flour mixture. You can use a pastry blender, a fork, your fingertips (working quickly to keep the butter cold), or a stand mixer with a paddle attachment. The goal is not to fully mix the butter; leave some of it in distinct, walnut-sized lumps. If using a food processor, add the butter chunks and pulse only until you achieve a coarse mixture with visible pieces of butter. These butter pockets are crucial for a flaky crust.
-
Gradually add the 5 tablespoons of ice water, then continue adding additional water (one tablespoon at a time) until the dough just comes together. It should be cohesive and form a ball, but it should not feel sticky. Remember, chunks of butter should still be visible within the mixed dough – this is key for flakiness.
-
Shape the dough into a flat disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes, or until you are ready to use it. For making the crust well in advance, you can freeze the wrapped disk for up to a month.
-
When you’re ready to bake the crust, preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie plate.
-
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the rolled-out crust into the greased pie plate. Trim the edges, leaving about ½ inch to 1 inch of overhang beyond the rim of your plate, then fold the excess dough under itself. Crimp the edges decoratively, but do NOT prick or dock the bottom of the crust. Place the crimped crust in the freezer for about an hour. (Anna’s Note: I often wrap and freeze mine overnight for convenience and best results).
-
Line the frozen crust with a piece of parchment paper or aluminum foil, then fill it to the brim with pie weights, dried beans, or rice. This helps prevent the crust from puffing up or shrinking during blind baking. Place the pie dish on a baking sheet to catch any potential spills and for easier handling.
-
Bake the weighted crust for 20 minutes at 425°F (220°C). Carefully remove the pie weights and parchment/foil, then continue to bake the crust for another 7-10 minutes, or until the bottom appears dry and lightly golden (though the dark color of the chocolate makes it hard to see). Allow the fully baked crust to cool completely on a wire rack before filling.
-
**PREPARE THE CHOCOLATE RASPBERRY FILLING:**
-
Melt the bittersweet chocolate (chopped or chips) in the microwave. We recommend using 50% power and stirring frequently in 30-second intervals to prevent scorching. The chocolate should be smooth and fully melted.
In a separate mixing bowl, add the chunks of cream cheese directly to the warm melted chocolate. Beat them together with an electric mixer until the mixture is smooth and free of lumps. It might appear slightly gritty at first, but with continued mixing, it will become soft and homogeneous.
-
In another clean, chilled bowl, whip the heavy cream. For Emma’s version, whip 1 cup of cream with 1 tablespoon of confectioner’s sugar until soft peaks form. For Anna’s preferred lighter version, whip 3 cups of cream with ⅔ cup of confectioners’ sugar until medium-firm peaks form. Beat in the vanilla extract and salt (if using) at the end.
-
Ensure the chocolate-cream cheese mixture has cooled slightly and is just barely warm (almost at room temperature) before proceeding. Gently fold the whipped cream into the chocolate mixture in two or three additions, until just combined and lightened. Be careful not to overmix, as this will deflate the mousse.
-
Spread a thin, even layer of the chocolate filling into the bottom of your completely cooled pie crust. Arrange a single layer of fresh raspberries upright across this thin chocolate base, using the cream layer to gently anchor them. Cover the entire bottom surface of the crust with raspberries.
-
Carefully spoon the remaining chocolate filling over the raspberries, ensuring they are completely covered and the top is smoothed out. Place the pie in the refrigerator to chill for at least 4 hours, or until the filling is firm.
-
**PREPARE THE RASPBERRY COULIS TOPPING:**
-
In a medium saucepan, gently heat the 6 oz of raspberries over medium-low heat, mashing them with the back of a spoon until they break down and the contents are mostly liquid.
-
Strain the cooked raspberry mixture through a fine-mesh sieve into a separate bowl to remove all the seeds, pressing down on the solids to extract as much juice as possible. Return the smooth raspberry juice (6 oz of berries should yield a little over 4 oz of juice) to the saucepan. A few tiny seeds remaining are perfectly fine and won’t be noticeable in the finished pie.
-
Remove the saucepan from the heat. Stir in the fresh lemon juice and granulated sugar. Taste and adjust the lemon and sugar to your preference. Emma suggests a very tart raspberry topping to best complement the rich, dark chocolate filling. In a small separate bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Add this cornstarch slurry to the raspberry mixture in the saucepan and stir well.
-
Return the saucepan to medium-low heat. Cook, stirring constantly and quickly, until the mixture begins to thicken. It should be thick enough to coat the back of a spoon, and if you run your finger across the spoon, it should leave a distinct trail. Be careful not to boil vigorously. The coulis will continue to thicken significantly as it cools, so there’s no need for it to be as thick as jam at this stage.
-
Pour the warm raspberry coulis into a glass bowl and allow it to cool completely in the refrigerator. This cooling process takes approximately the amount of time it takes to watch two episodes of Friday Night Lights (or about 1.5-2 hours).
-
Once both the pie filling and the raspberry coulis are completely chilled and firm, gently spread the cooled coulis over the top of the pie. Return the finished pie to the fridge and let it chill, ideally overnight, for the best flavor development and firmest set.
-
Before serving, decorate the pie however you like! I garnished mine with additional whipped cream (or Cool Whip) and delicate chocolate shavings for an extra touch of elegance. Slice and serve chilled.
Notes
-
For the flakiest chocolate pastry crust, always roll out your dough in a cool, dry environment. This prevents the precious butter pockets from melting and ensures the dough remains easy to handle and doesn’t stick. If you’re baking in a warm or humid kitchen, don’t hesitate to pause and chill the crust between each step—rolling, trimming, folding, and crimping—as needed. Freezing the crimped crust for at least an hour before blind baking is also highly recommended; it significantly helps prevent shrinkage and ensures your beautiful crimp holds its shape perfectly during baking.
-
Since the chocolate pastry crust is naturally dark in color, you cannot rely on visual cues like browning to tell when it’s fully baked. Instead, judge its doneness by its appearance (it should look dry and set) and its fragrant aroma. The edges should appear firm and crisp.
-
With ½ cup of confectioners’ sugar, this chocolate pastry crust offers a balanced sweetness, similar to that of an Oreo cookie. Feel free to either increase or reduce the sugar quantity to modify the sweetness to better suit your personal preference, or to complement the sweetness of your filling.