Some of you may know my checkered past with pies. I pretty much avoid making pies at all costs. But THIS pie. This pie is worth battling my pie crust demons. (Plus, I finally broke down and bought frozen pie crusts. I know that is cheating, but hey, a girl’s got to do what a girl’s got to do!)
So here’s what you do:
- You bake previously mentioned pie crust.
- You make a rich, chocolate filling.
- You make a light, creamy raspberry filling.
- You top it with whipped cream, raspberries, and chocolate curls if you so desire.
- You eat it.
- You give the rest to your friend because you can’t eat it all. (This part is totally optional).
The chocolate base is made using just dark chocolate chips, cream cheese, and sugar. The raspberry filling is made with cream cheese, heavy whipping cream, raspberry Jello, and raspberries. (In case you haven’t noticed, this pie has a lot of cream in it, in one form or another. But I see nothing wrong with this).
Making this pie takes no special skills. If you can melt chocolate and if you can whip things, you are golden. But the results of these simple actions are stunning!
Now cut out a piece, put it on a plate, and just stare at it for a minute because it is so pretty.
Now take a bite. Rapture, I tell you. Rapture.
This pie is perfect for any time of year, but is especially appropriate for Valentine’s Day. Who wouldn’t want a piece of this? Only a crazy person, that’s who. You’re not a crazy person (I can tell), so go make this pie! You can thank me later:)
- 1 cooked pie crust
- 5 oz. dark chocolate chips
- 12 oz. cream cheese divided, softened
- 1/2 cup sugar
- 1 1/2 cups heavy whipping cream
- 1 3 oz. package raspberry Jello
- 1 cup fresh raspberries plus more for garnish
- whipped cream for garnish
- chocolate curls or grated chocolate for garnish
- Melt the chocolate chips in a small saucepan on the stove over medium-low heat. Alternately, you can melt them in the microwave, stirring about every 20 seconds.
- Blend 8 oz. cream cheese and sugar in a mixer. Slowly pour the melted chocolate into the mixer while blending on low speed.
- Once everything is mixed well, pour the chocolate mixture into the baked pie crust.
- In another mixing bowl (or after cleaning the one you were just using), put 4 oz. cream cheese with 1/2 cup of the heavy whipping cream. Whip until the lumps are almost gone.
- Add the rest of the heavy whipping cream along with the raspberry Jello powder. Whip until stiff peaks form.
- Gently fold in the raspberries.
- Spoon over the chocolate crust and refrigerate for several hours.
- Just before serving, top with whipped cream, raspberries, and grated chocolate or chocolate curls.
I used to think that pie crust was such a difficult thing to make. All I will say is it is something to keep at, and do not over mix the crust ingredients. I make a really nice crust and do not worry about cold ingredients or anything special that makes it such a challenge.I’m not sure if it really makes such a difference as I never use any other shortening than Crisco or Fluffo. I don’t take a chance on bargain brands. This recipe sounds so good so I really look forward to trying it.It looks great!
Melissa Howell says
Thank you for your encouragement! I am determined to find a recipe that will work for me time and time again! I hope you enjoy the pie!
This looks so delicious. I’m going to make it totally noncook by using one of those chocolate no bake crusts! Can’t wait to try it. Thanks for sharing.
Melissa Howell says
Oh my gosh, that’s brilliant! That would totally solve all my pie crust woes. I’m totally going to do that next time!