Chocolate Raspberry Pie

Introduction

This Chocolate Raspberry Pie delivers a stunning combination of rich, velvety chocolate and bright, tart raspberry in a buttery crust. You’ll love how the sweet-tart puree cuts through the decadent chocolate filling. It’s an impressive dessert that comes together with surprisingly simple steps.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes (plus chilling)
• Servings: 8

Ingredients

• 1 1/4 cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 T. butter (melted)
• 2 cups fresh raspberries ((1 cup raspberry puree))
• 14 oz. chocolate sweetened condensed milk
• 5 large egg yolks

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a flat glass or measuring cup to create an even layer. Bake for 10 minutes, then set aside to cool slightly. Leave the oven on.
4. While the crust cools, prepare the raspberry puree. Place the 2 cups of fresh raspberries in a blender or food processor and blend until completely smooth. Strain the puree through a fine-mesh sieve to remove the seeds; you should have about 1 cup of seedless puree. Set aside.
5. In a large bowl, whisk together the chocolate sweetened condensed milk and the 5 large egg yolks until completely smooth and well combined.
6. Slowly pour the raspberry puree into the chocolate-egg mixture while continuously whisking, until the mixture is uniform in color.
7. Pour the filling into the slightly cooled graham cracker crust.
8. Bake the pie for 22-25 minutes, or until the edges are set but the very center still has a slight wobble when gently shaken.
9. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set before slicing.

Variations

• Swirled Version: For a marbled effect, reserve 1/4 cup of the raspberry puree. Pour the chocolate filling into the crust, then drizzle the reserved puree on top and use a toothpick to gently swirl it.
• Individual Servings: Prepare the recipe in individual jars or ramekins for a plated dessert, adjusting the baking time down to 15-18 minutes.
• Chocolate Crust: Swap the graham cracker crumbs for chocolate wafer or Oreo cookie crumbs (filling removed) for an even more intense chocolate flavor.
• Serving Idea: Top each slice with a dollop of freshly whipped cream and a few whole raspberries for garnish.

Tips for Success

• For a neat slice, dip your knife in hot water and wipe it clean between each cut.
• Straining the raspberry puree is key for a smooth, velvety filling texture without seed interference.
• Ensure your egg yolks are fully incorporated with the condensed milk to prevent streaks or a grainy texture.
• Let the pie cool gradually on the counter before refrigerating to prevent the top from cracking due to a sudden temperature change.

Storage & Reheating

Store the pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. This pie is meant to be served cold and should not be reheated.

FAQ

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before blending to ensure you get the proper 1 cup of puree.

What is chocolate sweetened condensed milk?

It is a pre-flavored product found in the baking aisle near regular sweetened condensed milk. If you cannot find it, you can gently melt 8 oz of semi-sweet chocolate chips and stir them into a 14 oz can of regular sweetened condensed milk until smooth.

Can I use a store-bought crust?

Yes, a pre-made 9-inch graham cracker pie crust can be used to save time. You may need to slightly reduce the final baking time.

Is the pie filling runny?

No, the filling sets firmly as it chills due to the egg yolks. It will be sliceable after proper refrigeration.

Can I make this pie ahead of time?

Absolutely. This pie actually tastes better the next day as the flavors meld. Make it 1-2 days in advance.

Why did my filling crack?

Over-baking is the most common cause. The center should still have a slight jiggle when you remove it from the oven, as it will continue to set while cooling.