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Dark Chocolate Raspberry Cream Pie
Author: Melissa Howell
  • 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
  1. 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.
  2. Blend 8 oz. cream cheese and sugar in a mixer. Slowly pour the melted chocolate into the mixer while blending on low speed.
  3. Once everything is mixed well, pour the chocolate mixture into the baked pie crust.
  4. 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.
  5. Add the rest of the heavy whipping cream along with the raspberry Jello powder. Whip until stiff peaks form.
  6. Gently fold in the raspberries.
  7. Spoon over the chocolate crust and refrigerate for several hours.
  8. Just before serving, top with whipped cream, raspberries, and grated chocolate or chocolate curls.