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Chocolate Raspberry Cream Pie

Chocolate Raspberry Cream Pie

Delicious Chocolate Raspberry Cream Pie featuring rich ganache, white chocolate filling, and glazed raspberries.
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Prep Time 2 hours
Cook Time 30 minutes
Chilling Time 4 hours 15 minutes
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 500 kcal

Equipment

  • Mixing bowl
  • Stand Mixer
  • Pie plate
  • Plastic Wrap
  • microwave
  • spatula

Ingredients
  

Crust

  • 3 Tablespoons water
  • 1 Tablespoon sour cream
  • 1.25 cup all-purpose flour
  • 1 Tablespoon sugar
  • 0.5 teaspoon salt
  • 4 Tablespoons shortening cut into ½-inch pieces
  • 4 Tablespoons unsalted butter cold

Chocolate Ganache

  • 6 ounces semi-sweet chocolate chopped or chips
  • 0.5 cup heavy cream

White Chocolate Filling

  • 0.67 cup heavy cream divided
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 6 ounces white chocolate

Glazed Raspberries

  • 14 ounces fresh raspberries
  • 0.25 cup seedless raspberry jam

Instructions
 

Make the Crust

  • In a small bowl, combine the water and sour cream; set aside.
  • In a large mixing bowl, stir the flour, sugar and salt together.
  • Scatter the shortening over the flour, then grate the butter on top.
  • Cut the mixture together until it resembles coarse crumbs.
  • Add the sour cream mixture and stir until it forms a big mound.
  • If too dry, add another tablespoon of water.
  • Turn dough onto plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.
  • Roll out into a 12-inch circle and fit into a greased 9-inch pie plate. Trim, fold, and crimp the edge.
  • Cover with plastic wrap and place in the freezer for 15 minutes.
  • Preheat the oven to 400ºF. Blind-bake using aluminum foil and granulated sugar.
  • Bake until edges of the crust start to brown, about 15-16 minutes.
  • Remove foil and sugar, return to oven and bake until bottom crust is golden brown, about 10-13 minutes.
  • Remove and cool completely.

Make the Ganache

  • Place the chocolate into a medium bowl.
  • Heat heavy cream in the microwave until it begins to boil.
  • Pour the hot cream over the chocolate, cover, and let sit for 4-5 minutes.
  • Stir until smooth and pour into the crust.
  • Spread into an even layer and chill in the freezer.

Make the White Chocolate Filling

  • Beat the ⅔ cup heavy cream until stiff peaks form.
  • Beat cream cheese on high until smooth and fluffy, then stir in vanilla.
  • Combine white chocolate and 2 tablespoons heavy cream, heat until smooth.
  • Pour into cream cheese mixture and beat until combined.
  • Fold in whipped cream by hand and pour into pie shell.
  • Chill in refrigerator for at least 4 hours, preferably overnight.

Make the Glazed Raspberries

  • Place fresh raspberries into a large bowl.
  • Heat jam in microwave for 15-20 seconds until thinned out.
  • Pour warmed jam over raspberries and gently toss.
  • Place raspberries on top of the pie and serve.

Notes

It's best to top the pie with glazed raspberries on the day you plan to serve it to maintain freshness.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 6mgCalcium: 100mgIron: 1mg
Keyword baking, chocolate, Chocolate Raspberry Cream Pie, Cream Pie, dessert, Raspberry
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