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Slice of Chocolate Raspberry Pie
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Chocolate Raspberry Pie

Chocolate mousse pie in a chocolate pastry crust.
Course Dessert
Cuisine American
Keyword Chocolate Pie
Prep Time 1 hour
Chilling and Cooling 8 hours
Total Time 9 hours
Servings 8
Author Anna
Cost 5

Equipment

  • Electric Mixer

Ingredients

Chocolate Pastry Crust

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour (150 grams)
  • 1/2 cup unsweetened cocoa, Dutch-process or natural (40 grams)
  • 1/2 cup confectioners' sugar (60 grams)
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 10 tablespoons cold butter (140 grams)
  • 5 tablespoons ice water (71 grams)

Chocolate Raspberry Filling

  • 6-8 oz fresh raspberries (280 grams)
  • 10 oz bittersweet chocolate, chopped or bittersweet chips (280 grams)
  • 8 oz cream cheese, cut into chunks (230 grams)
  • 3 cups heavy whipping cream (or reduce to 1 cup)
  • 2/3-3/4 cup confectioners sugar' (or reduce to 1 T.) optional
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt (Emma and I both left it out)

Topping

  • 6 oz fresh raspberries, but frozen should be okay
  • 2 teaspoons fresh lemon juice (or more to taste)
  • 1 1/2 tbsp granulated sugar (feel free to use more)
  • 2-3 teaspoons cornstarch (I used 3)

Instructions

  • Whisk together the flour, cocoa powder, salt, confectioners' sugar, and baking powder or combine them all in the bowl of a food processor and pulse to mix.
  • Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely; leave some of it in walnut sized lumps. If using a food processor, add butter in chunks and pulse until you have a coarse mixture with a few walnut size lumps.
  • Add water, then enough additional water (by tbsp) to bring the dough together; it should be cohesive, but not sticky. Chunks of butter should still be visible in the mixed dough.
  • Shape the dough into a disk, and chill until you're ready to use it. You can also freeze it if you are making the crust way ahead of time.
  • Time to bake the crust! Preheat oven to 425. Grease a 9-inch pie plate.
  • Roll out the crust (it should be slightly cool) and put it in the greased pie plate. Trim edges to between ½ inch and 1 inch over the rim of your plate and fold under. Crimp the edges, but do not dock the crust. Freeze the crimped crust for about an hour. (Anna's Note: I wrapped it and froze it overnight).
  • Place a piece of parchment paper inside the crust, and fill to the brim with pie weights. Place pie dish on a baking sheet.
  • Bake crust for 20 minutes at 425. Remove pie weights, then bake crust for 7-10 minutes more, without the pie weights. Let fully baked crust cool.
  • FILLING:
  • Melt bittersweet chocolate or Ghirardelli bittersweet chips in the microwave. We recommend using 50% power and stirring often.
    In a mixing bowl, combined softened cream cheese and warm melted chocolate. It will seem kind of gritty at this point, but should be soft and free of lumps.
  • In a separate bowl, whip 1 cup of cream with 1 tbsp of confectioner’s sugar (Emma's version) OR whip 3 cups of cream with 2/3 cup of sugar (Anna's version). Beat in the vanilla and salt.
  • The chocolate mixture should be just slightly warm (almost cool) by now, so start folding in the whipped cream.
  • Spread a thin layer of chocolate filling into the cooled pie crust. Place a single layer of fresh raspberries upright in the crust, using the cream layer to anchor them to the bottom. Cover the bottom entirely in raspberries.
  • Carefully spoon the remaining chocolate filling over the raspberries to cover them completely. Smooth the top and place pie in the fridge.
  • RASPBERRY TOPPING:
  • Heat raspberries in a medium saucepan, mashing them until the contents are mostly liquid.
  • Strain the raspberry mixture into a separate bowl to separate seeds from juice, then return the juice (6 oz of berries should give you a little over 4 oz of juice) to the saucepan. It’s okay if there are still some seeds in the juice - you won’t notice them on the finished pie.
  • Off heat, mix in lemon juice and sugar. Adjust lemon/sugar to taste (Emma thinks a very tart raspberry topping best complements the dark chocolate filling). Add the cornstarch to the mixture and stir well, then
  • Slowly add cornstarch one tablespoon at a time, stirring constantly and quickly to prevent lumps. The mixture should get thick enough to coat the back of a spoon. If you run your finger across the spoon, it should leave a trail. The mixture will continue to thicken as it cools, so no need for it to be as thick as jam.
  • Pour the raspberry topping into a glass bowl and let it cool in the fridge for approximately the amount of time it takes to watch two episodes of Friday Night Lights.
  • Once the raspberry topping is completely cool, spread it over the top of the pie and let the finished pie cool in the fridge overnight.
  • Decorate however you like! I garnished mine with whipped cream and chocolate shavings.

Notes

CRUST NOTES
  • Roll out your dough in a cool, dry environment to prevent the butter pockets from melting and the dough from sticking. If you’re baking in a warm or humid environment, pause chill the crust between rolling, trimming, folding, and crimping as needed. Freezing the crust before putting it in the oven also prevents shrinkage and helps the crimp hold in baking.
  • Since the chocolate crust is dark, you can’t go off of color to tell when it’s done baking. You have to go by appearance and fragrance. 
  • With ½ cup of confectioner’s sugar, the crust will be about as sweet as an Oreo cookie. Feel free to add or reduce sugar to modify sweetness as needed.