Creamy Raspberry Pie with a Chocolate Crust

Creamy Raspberry Pie with a Chocolate Crust

Helluva Chocolate-Raspberry Pie recipe is an easy, sumptuous dessert for any occasion. Here's how you can make it:

What to buy:

To save time, use thawed frozen raspberries for the raspberry layer, but decorate the top with fresh raspberries for a better texture and appearance.

This recipe is featured in our Smokin' Hot Summer Fruit Pies collection.

• Yield: 1 (9-inch pie), or 8 to 10 servings
• Difficulty: Simple as pie
• Total: 2 hours 30 minutes

Ingredients (14)

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)

Instructions

For the raspberry syrup:

1. Combine raspberries, sugar, salt, lime zest, and lime juice in a medium, nonreactive saucepan. Mash with a potato masher until half of the berries are completely smashed but some medium-sized chunks remain.
2. Place the mixture over medium-high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Add the zest and juice, stir to combine, and bring to a boil, about 2 minutes. Simmer, stirring occasionally, until the mixture has thickened and the raspberries are falling apart, about 8 minutes more. Meanwhile, prepare a fine-mesh strainer over a medium heatproof bowl and set aside.
3. Pour the mixture into the strainer. Using a rubber spatula, force the solids through the strainer until all 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.
4. Refrigerate the syrup uncovered until cold, at least 1 hour. (If not using right away, cover and refrigerate for up to 1 week.) Meanwhile, whisk up the crust and chocolate layer.

For the crust and chocolate layer:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Smash the graham 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 blend just until combined, 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.)
3. 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.
4. 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.
5. Melt the chocolate chips and cream together in a small saucepan over medium-low heat, stirring continually until the chocolate is melted and smooth. Pour into the cooled crust and spread into an even layer. Chill until the chocolate layer is set, about 30 minutes.

To make the raspberry cream filling and assemble:

1. Chill the bowl and whisk of a stand mixer in the freezer for 10 minutes.
2. 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.)
3. 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 from the mixer, scrape the bottom with a spatula, and stir gently to incorporate any white streaks. Fold in the raspberries and spread the filling into the prepared crust.
4. Drizzle a zigzag pattern of melted chocolate on top of the filling. Chill the pie in the refrigerator uncovered for at least 15 minutes before serving.

Insights

Creating a sultry Chocolate-Raspberry Pie involves a pressure-free process. A graham cracker crust, oozing chocolate ganache, lush raspberry filling, and a chocolate drizzle make this simple, 3-layer dessert a sensational addition to any gathering.

1. The raspberry syrup, a key component of the Helluva Chocolate-Raspberry Pie, is made with 1 pound plus 2 ounces of raspberries, 3/4 cup granulated sugar, 1/4 teaspoon fine salt, and 3/4 teaspoon finely grated lime zest.
2. When preparing the crust and chocolate layer, the graham crackers should be crushed, mixed with melted butter, and pressed into a 9-inch pie plate for baking.
3. Assembling the dessert involves whipping heavy cream and adding the chilled raspberry syrup, followed by folding in raspberries and spreading the filling into the prepared crust.
4. To achieve a stunning final appearance, drizzle melted chocolate on top of the filling before chilling the pie.

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