Chocolate Raspberry Cream Pie Recipe 465

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CHOCOLATE-RASPBERRY CREAM PIE RECIPE - (4.6/5)



Chocolate-Raspberry Cream Pie Recipe - (4.6/5) image

Provided by AzWench

Number Of Ingredients 17

For the raspberry syrup:
1 pound plus 2 ounces raspberries (about 4 1/2 cups)
3/4 cup granulated sugar
1/4 teaspoon fine salt
3/4 teaspoon finely grated lime zest (from about 1 medium lime)
2 teaspoons freshly squeezed lime juice
For the crust and chocolate layer:
12 whole graham crackers (about 6 ounces)
4 tablespoons unsalted butter (1/2 stick), melted
1/3 cup bittersweet chocolate chips (about 2 ounces)
1/4 cup heavy cream
For the raspberry cream filling and to assemble:
1 1/2 cups cold heavy cream
3 tablespoons granulated sugar
3/4 teaspoon vanilla extract
12 ounces raspberries (about 3 cups)
1/3 cup bittersweet chocolate chips (about 2 ounces)

Steps:

  • For the raspberry syrup: Place the raspberries, sugar, and salt in a medium, nonreactive saucepan and stir until the raspberries are coated in sugar. Mash with a potato masher until about half of the berries are completely smashed but some medium-sized chunks remain. Place the pan over medium-high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Add the lime zest and juice, stir to combine, and bring to a full boil, about 2 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the mixture has thickened and the raspberries are falling apart, about 8 minutes more. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl and set aside. Pour the raspberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid has been extracted (you should have about 1 cup); discard the contents of the strainer. Set the syrup aside to cool for at least 30 minutes. Refrigerate the syrup uncovered until cold, at least 1 hour. (If not using right away, cover and refrigerate for up to 1 week.) Meanwhile, make the crust and chocolate layer. For the crust and chocolate layer: Heat the oven to 350°F and arrange a rack in the middle. Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.) Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant and slightly darkened in color, about 8 minutes. Remove the pie plate to a wire rack and let cool at least 15 minutes. Place the chocolate chips and cream in a small saucepan. Cook over medium-low heat, stirring continually until the chocolate is just melted and the mixture is smooth, about 4 to 5 minutes. Pour into the cooled crust and spread into an even layer. Freeze until the chocolate layer is set, about 30 minutes. Remove from the freezer while you make the raspberry cream filling. To make the raspberry cream filling and assemble: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream, sugar, and vanilla to the bowl and whisk on high speed until medium peaks form, about 1 1/2 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.) Stop the mixer and add the chilled raspberry syrup. Return the mixer to high speed and whisk until firm peaks form, about 30 seconds to 1 minute (or 2 to 3 minutes if whisking by hand). Remove the bowl from the mixer and, using a rubber spatula, scrape along the bottom and stir gently to incorporate any white streaks. Transfer the raspberry cream filling to the prepared crust and spread it into an even layer. Arrange the whole raspberries stem-side down in a decorative pattern on top of the filling. Set the pie aside. Place the chocolate chips in a small saucepan over low heat, stirring occasionally until they're melted and smooth. (Alternatively, melt the chocolate in the microwave, stirring at 30-second intervals to avoid burning.) Dip a fork into the melted chocolate and drizzle it over the pie in a zigzag pattern. Place the pie in the refrigerator uncovered for at least 15 minutes and up to 2 hours before serving.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE



No-Bake Chocolate Raspberry Cream Pie image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Fourth of July     Kid-Friendly     Quick & Easy     High Fiber     Backyard BBQ     Raspberry     Chill     Bon Appétit     Small Plates

Number Of Ingredients 9

7 ounces chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche*
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
  • Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
  • Scatter remaining raspberries over pie. Cut into wedges and serve.
  • *Sold at most supermarkets and at specialty foods stores.

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Provided by The Sweet and Sour Baker

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 13

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
  • Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
  • Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
  • Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
  • Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g

EASY CHOCOLATE-RASPBERRY CHEESE PIE



Easy Chocolate-Raspberry Cheese Pie image

My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!

Provided by Cookie Monster

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries
1 chocolate crumb pie crust
¼ cup heavy whipping cream
2 (1 ounce) squares semi-sweet baking chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
  • Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
  • Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g

CHOCOLATE RASPBERRY POT PIES



Chocolate Raspberry Pot Pies image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 10 to 12 servings

Number Of Ingredients 14

9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
3/8 cup sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling
6 egg yolks
4 eggs
1/4 cup sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional

Steps:

  • Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
  • Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
  • Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

NO-BAKE CHOCOLATE-RASPBERRY CREAM PIE



No-Bake Chocolate-Raspberry Cream Pie image

Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here's a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July '09 issue of bon appetit. To make the creme fraiche try recipe #57607

Provided by Realtor by day

Categories     < 4 Hours

Time 2h30m

Yield 10 pie, 8 serving(s)

Number Of Ingredients 9

7 ounces chocolate wafer cookies, coarsely broken (about 32)
1/2 cup bittersweet chocolate chips
6 tablespoons butter, cut into 1/2 inch cubes
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries

Steps:

  • Place broken cookies in fodd processor. Using on/off turns, process until finely ground. Place chocolate chips, butter and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumbs onto bottom and up sides of a 9" pie dish (do not pack firmly). Chill crust while preparing filling.
  • Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until they begin to break apart and filling turns pink. Transfer filling into crust. Chill until filling is set, about 2 hours.
  • Scatter remaining berries over pie. Cut and serve.
  • Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie.

Nutrition Facts : Calories 456.2, Fat 23.8, SaturatedFat 13.6, Cholesterol 50.5, Sodium 315.9, Carbohydrate 59.1, Fiber 4.8, Sugar 42.6, Protein 7.4

WHITE CHOCOLATE-RASPBERRY CREAM PIE



White Chocolate-Raspberry Cream Pie image

White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
3/4 tsp. grated lemon zest
1 cup fresh raspberries
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
  • Spoon raspberries into crust; cover with pudding mixture.
  • Refrigerate several hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 2 g

DEEP CHOCOLATE RASPBERRY ICE CREAM PIE



Deep Chocolate Raspberry Ice Cream Pie image

Make and share this Deep Chocolate Raspberry Ice Cream Pie recipe from Food.com.

Provided by RecipeNut

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups frozen unsweetened raspberries, thawed (reserve juice)
3 tablespoons granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
2 cups whipped topping
1 1/2 tablespoons cocoa powder
1 chocolate cookie pie crust
6 cups mocha ice cream or 6 cups chocolate ice cream
3/4 cup semi-sweet chocolate chips

Steps:

  • Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
  • until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
  • thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
  • completely.
  • Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
  • blended.
  • Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
  • on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
  • with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
  • from sticking to topping. Freeze until firm, at least 4 hours.
  • Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
  • tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
  • piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
  • hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
  • slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
  • To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
  • chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
  • Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
  • freezer.

Nutrition Facts : Calories 498.4, Fat 28, SaturatedFat 13.6, Cholesterol 55.2, Sodium 288.4, Carbohydrate 59.8, Fiber 4.4, Sugar 43.1, Protein 6.6

RASPBERRY-CHOCOLATE PIE



Raspberry-Chocolate Pie image

Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 disk Easy Chocolate Pate Sucree
Unbleached all-purpose flour, for parchment
4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
1/2 cup heavy cream
1 tablespoon unsalted butter, cut into small pieces
Pinch of kosher salt
1 1/2 pounds raspberries (5 cups)
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Kosher salt
1/3 cup water

Steps:

  • Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
  • Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
  • Pour filling into piecrust. Refrigerate at least 1 hour.
  • Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
  • Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.

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STEP TWO: Add the water and unflavored gelatin to a small bowl. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken. STEP THREE: In a microwave-safe bowl, heat the seedless raspberry …
From spaceshipsandlaserbeams.com


CHOCOLATE RASPBERRY PIE - LYNN'S KITCHEN ADVENTURES
Cook over medium heat, whisking until smooth. Add butter. Continue to whisk and cook over medium heat until thick and bubbly. Continue whisking and reduce heat and cook for 2 minutes. Remove from heat. Stir about 1/2 cup hot mixture into eggs. Whisk together and add back to chocolate mixture.
From lynnskitchenadventures.com


NO BAKE CHOCOLATE RASPBERRY CREAM PIE - DIXIE CRYSTALS
Press evenly into a deep dish 9-inch pie pan and set aside. 2. In a bowl, whisk egg yolks and corn starch into a paste. Add 1/2 cup milk and whisk smooth. Add 1/4 cup sugar and whisk well. Set aside. 3. In a saucepan add remaining 2 1/2 cups milk, sugar, cocoa powder, and salt. Bring to a boil while occasionally whisking. 4.
From dixiecrystals.com


RASPBERRY CREAM CHEESE PIE WITH CHOCOLATE GANACHE - 5 BOYS BAKER
2017-05-26 Preheat the oven to 350 degrees F. Combine the Oreo crumbs and melted butter in a small bowl, mix until well combined. Press into a 9-inch pie plate. Bake for 8 minutes. Let cool for about 15 minutes. While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth.
From 5boysbaker.com


CHOCOLATE RASPBERRY CREAM PIE RECIPE - CUISINART.COM
Pour the hot cream over the chocolate chips and let stand for 3-5 minutes, then gently whisk to mix. Pour the chocolate mixture into the bottom of the pie crust evenly. Refrigerate for at least one hour, until set. in another bowl, mix the softened cream cheese and jam until smooth. fold in the whipped topping and spread evenly over chocolate ...
From cuisinart.com


CHOCOLATE AND RASPBERRY PIE | DESSERT RECIPES | WOMAN & HOME
2013-03-19 Method. To make the base, place the ingredients in a bowl and mix until well combined. Press into the base of the prepared tin and chill for 1 hour. To make the filling, gently heat the cream in a heavy-based saucepan, remove from the heat and add the melted chocolate, mixing well to bring it together. Crush the raspberries over the biscuit ...
From womanandhome.com


CHOCOLATE RASPBERRY PIE RECIPE - FAT DAD FOODIE
2021-03-11 To make the pie filling: Melt your chocolate chips and sweetened condensed milk in a saucepan over low heat. You’re wanting it to have a smooth and creamy texture. Then, add in cream cheese and cocoa powder and stir until all the cream cheese is completely melted. Once done, add in your raspberries and vanilla and stir.
From fatdadfoodie.com


FROZEN RASPBERRY PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2011-08-28 Instructions. Place ½ cup of the semi sweet chocolate chips and 2 tablespoons of heavy cream into the microwave. Melt on 50% power stirring periodically until completely smooth. Pour the melted chocolate into the pie shell and set into the freezer to harden. This will take about 10-15 minutes.
From melissassouthernstylekitchen.com


CHOCOLATE RASPBERRY FUDGE PIE - KITCHEN FUN WITH MY 3 SONS
2020-01-22 In a microwave safe bowl, add the chocolate chip, sugar, and heavy cream. Heat it in the microwave for 15 seconds at a time, stirring between each set until the chocolate chips are melted. Let the mixture cool about 5 minutes. Remove the pie from the refrigerator and pour the chocolate topping on top of the pie.
From kitchenfunwithmy3sons.com


NO BAKE RASPBERRY CREAM PIE - MOM WITH COOKIES
2022-04-25 Discard the seeds and pulp left in the strainer. Pour the raspberry sauce over whipped cream cheese. Whisk on medium high speed for 3 minutes. Then, combine cool whip or homemade whipped cream to your bowl. Whip this together for 1 minute. Scoop raspberry cream filling into a graham cracker crust. Top with 6 oz of fresh raspberries and serve.
From momwithcookies.com


POPPING NO BAKE CHOCOLATE RASPBERRY PIE - THE FLAVOR BENDER
Add the melted butter and process to mix - a few more pulses. Place the cookie crumbs in a bowl, and add the melted chocolate and popping candy mix. Fold it in to mix gently, until just dispersed. Butter a 9 inch pie dish (or deep tart pan), and line the bottom with parchment paper.
From theflavorbender.com


25 EASY CREAM PIE RECIPES NOBODY CAN RESIST - INSANELY GOOD
2022-06-25 5. Grammy’s Lemon Cream Pie. Nothing can make you feel at home like a slice of pie. And Grammy’s lemon cream pie is light, refreshing, and effortless to make. Each bite brings an explosion of zesty flavors that complements the …
From insanelygoodrecipes.com


RASPBERRY CREAM PIE - THE PIONEER WOMAN
2010-08-02 Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm.
From thepioneerwoman.com


DARK CHOCOLATE RASPBERRY PIE – ALLSPICE BLOG
2018-02-16 Preheat oven to 350 degrees. Generously spray your pie pan with non-stick baking spray. Set aside. Make the crust: In a large bowl, using a hand mixer, whip butter until creamy. Mix in brown sugar, flour, and salt. Mix until crumbly and set aside 1/2 cup of the mixture.
From allspiceblog.com


HOW TO MAKE CHOCOLATE RASPBERRY CREAM PIE - YOUTUBE
GET THE FULL RECIPE HERE: https://www.imperialsugar.com/recipes/no-bake-chocolate-raspberry-cream-pieLooking for a delicious no-bake pie recipe? www.imperial...
From youtube.com


RASPBERRY AND WHITE CHOCOLATE PIE - RICARDO
With the rack in the lowest position, preheat the oven to 190°C (375°F). Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.
From ricardocuisine.com


CHOCOLATE RASPBERRY CREAM PIE RECIPE - THE NIBBLE WEBZINE OF …
2016-08-01 RECIPE: CHOCOLATE RASPBERRY CREAM PIE. This recipe one-ups a simple raspberry cream pie: It’s a chocolate cream pie topped with raspberry cream (photo #1). Prep time is 25 minutes plus chilling. Ingredients For The Crust. 1-1/4 cups chocolate wafer cookie crumbs; 3 tablespoons sugar; 4 tablespoons unsalted butter, melted For The Filling
From blog.thenibble.com


CHOCOLATE STRAWBERRY CREAM PIE - TOGETHER AS FAMILY
2021-08-02 Spread into the cooled pie crust. Arrange strawberries, cut side down, over top. Cover the pie with plastic wrap and refrigerate for at least 6 hours so the pie can thicken and set up. Right before serving make the chocolate drizzle. In a microwaveable bowl combine shortening or oil and chocolate chips.
From togetherasfamily.com


CHOCOLATE RASPBERRY CREAM TART - DRISCOLL'S
PRESS dough circles into 3 ½ inch tart pans. PRICK each tart shell all over with a fork. FREEZE shells for 30 minutes. PREHEAT oven to 325°F. PRESS squares of aluminum foil directly onto surface of each tart shell. FILL tart shells with dried beans, rice, …
From driscolls.com


RASPBERRY CREAM PIE RECIPE - MADE IT. ATE IT. LOVED IT.
2021-08-21 Instructions. Start with the cream filling. In a bowl or mixer, mix together the sugar and flour. 2. Add in the sour cream, eggs, and vanilla. Place the raspberries in the pie crust and then pour the filling over the raspberries evenly. 3. Now make the crumb topping.
From madeitateitlovedit.com


NO-BAKE WHITE CHOCOLATE RASPBERRY PIE - BIGGER BOLDER BAKING
2019-02-07 Using the back of your spatula press the crumbs down into the pan until you have a compact even crust. Set in the fridge to firm up while you make the filling. In a large microwave-safe bowl combine the white chocolate, butter, andcream. Microwave in 30-second increments until fully melted, about 1 1/2 - 2 1/2 minutes.
From biggerbolderbaking.com


CHOCOLATE-RASPBERRY CREAM PIE
2021-10-20 For the crust and chocolate layer: Heat the oven to 350°F and arrange a rack in the middle.
From greatist.com


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