If you need a pie to brighten up the week after Christmas, here’s a good one. It’s called Elegant Raspberry Chocolate Pie and it’s from The New Joys of Jell-O. It’s perfect for the new year because it’s retro. You can think about olden days as you ponder the future.
Fuzz made the pie for the family yesterday. She’d never had a gelatin based pie and was curious as to how the texture would be. I think it was also her first time to ever fold soft ice cream into warm Jell-O juice, so having folded plenty of things into gelatin, I had to assure her everything would be okay. And it was! The filling set up in two hours just like the recipe promised.
Once the filling set, a ganache was spread over the top of it and garnishing ensued. Fuzz is already better at decorating pies than I am and was pleased that her Elegant Chocolate Raspberry Pie was prettier than the one on the cover of the book. Or at least we thought so.
A Few More Notes
Our pie was a little thinner than the original since the recipe calls for a packaged crust (they’re usually a little smaller) and ours was a full 9 inch made with crushed Famous Wafers. We weren’t sure if if we’d like the texture of the Jell-O filling, but it was pretty good! You can tell there’s Jell-O, but the ice cream softens it somewhat and it doesn’t jiggle or feel overly gelatinous in your mouth. The original recipe says to top the pie with a mixture of melted margarine and chocolate. We went with a 1 to 1 ratio of cream and chocolate, so basically a ganache. For the whipped cream garnishing, we used Cool Whip. All in all it was a fun pie! Not sure I’d call it “elegant” but definitely fun.
Elegant Raspberry Chocolate Pie
- 1 pkg chocolate crumb crust
- 1 package raspberry flavored Jell-O 4 serving raspberry Jell-O
- 1 1/4 cup boiling water
- 1 pint vanilla ice cream softened
- 1/4 cup heavy cream OR 3 T. margarine**
- 56 grams semisweet chocolate, chopped
- Cool Whip, enough for piping
- Chocolate pieces or Cookie pieces optional
- raspberries optional
- In a mixing bowl, dissolve Jell-O in boiling water.
- Spoon in softened ice cream into the Jell-O and stir until melted and smooth.,
- Chill until slightly thickened, about 10 minutes.
- Pour into crust and chill until firm (2 hours).
- Make the chocolate topping. You can choose from a chocolate ganache topping made with cream and chocolate or a mixture of melted margarine and chocolate. To make the ganache, heat the cream in the microwave or over the stove. Add chocolate to hot cream. Let stand for 2 minutes, then stir until smooth. If using margarine, melt margarine with chocolate by heating in the microwave and stirring at 30 second intervals.
- Spread whichever chocolate mixture you've chosen over pie and allow it to chill until the chocolate hardens.
- Garnish with whipped topping, chocolate pieces and fresh raspberries.
That’s interesting! The cover photo and title are the same but mine has a soft cover. Mine also has a Christmas Tree Poke Cake recipe. There are 96 pages so there are also tons of recipes in this version and lots of photos.
Keep having fun and Happy Birthday!
Sue, I got it at a thrift store. It’s a hard cover book with tons of recipes, so I think it is different from the one you mentioned. Also, page 69 is a Christmas poke cake. We also have The Magic of Jell-O which is a bit older.
The pie is very pretty!
I have that exact same booklet! How did you come to have this? It was published in 1991! I don’t remember how I came to have mine.
I looked at mine wondering what I’ve made from it and the only thing I can tell for sure is the Sunset Yogurt Salad on page 69. I’m sure I made it for my Grandma and or Mother in Law both of whom loved/love Jello “Salad”. I have no memory of making it.
Happy to hear you and Fuzz are having fun with some retro recipes. Enjoy!!