Chocolate Raspberry Pie
Indulge in the decadent allure of a Chocolate Raspberry Pie, where rich, velvety chocolate meets the vibrant sweetness of fresh raspberries. This no-fuss dessert begins with a buttery graham cracker crust, baked to golden perfection for a crisp, flavorful base. The creamy chocolate ganache filling, crafted with semi-sweet chocolate and heavy cream, melts in your mouth with every bite. A crown of glistening fresh raspberries, delicately brushed with seedless raspberry jam, adds a stunning visual appeal and a fruity counterpoint to the chocolate's richness. Perfect for celebrations or as a spectacular finale to a dinner party, this pie is as stunning as it is delicious. With just 25 minutes of prep time, Chocolate Raspberry Pie is the effortless showstopper your dessert table needs!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 1.25 cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 cups Fresh raspberries
- 0.5 cup Seedless raspberry jam
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly onto the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to compact the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
In a heatproof bowl, combine the semi-sweet chocolate chips and 1 cup of heavy cream. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
Stir the mixture until the chocolate is fully melted and smooth. Remove the bowl from heat and stir in the vanilla extract.
Pour the chocolate filling into the cooled crust, spreading it evenly with a spatula. Chill the pie in the refrigerator for at least 2 hours or until the filling is set.
In a small saucepan, heat the raspberry jam over low heat until it becomes smooth and slightly runny. Remove from heat and allow it to cool slightly.
Arrange the fresh raspberries on top of the chocolate filling in a single layer. Gently brush the raspberries with the warmed raspberry jam to give them a glossy finish.
Optional: Sprinkle the edges of the pie with powdered sugar for a decorative touch.
Chill the pie in the refrigerator for an additional 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 38.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
