A decadent chocolate covered raspberry pie that starts with an all-butter chocolate pie crust that is filled with a rich chocolate mousse and fresh raspberries, then topped with a sweet and tart raspberry coulis.
Can you even handle the decadence??!!
There is some serious chocolate on chocolate on raspberry madness in here.
Making it was one of those times where I alllmmmoosssttt wished we could have people over again so I would have someone to share it with.
Okay, so this is really rich.
My feeling on chocolate is: GO BIG OR GO HOME. I’m not interested in anything that’s milk chocolatey or just mildly chocolatey. I like my chocolate dark and bold and intense, otherwise I don’t even want to bother.
This checks all my chocolate criteria, and then some. Plus it has a fruity component, which I am all about.
No surprise, but this recipe comes from The Book On Pie, which is my new pie bible.
It is filled with tons of great information, everything you could ever want to know about making pie. Suffice it to say, I am basically addicted to it and want to make every single pie within its pages. (Challenge accepted!)
Here you start with an all-butter chocolate pie crust. Now, this is not a pie crust for snacking and that is because it contains lots of cocoa powder and no sugar, so on its own it is a bit bitter. But paired with a rich, sweet filling, it is perfect!
It’s filled with a cream cheese-based chocolate mousse that has a surprise layer of fresh raspberries in the middle. It’s then topped with a raspberry coulis that is a completely necessary fruity contrast to the rich chocolate filling. The coulis is made with frozen raspberries, which makes it much more affordable than if you were using fresh. The recipe makes more coulis then you’ll need for the pie, but HAVE NO FEAR it is absolutely wonderful for stirring into Greek yogurt, pouring over ice cream, or eating straight from its storage container (ask me how I know).
Make this for someone you love this weekend (even – or especially – if that someone is yourself!).
- 180 g (1.5 cups) all purpose flour
- 42 g (6 tbsp) unsweetened dark cocoa powder
- ¼ + ⅛ tsp kosher salt
- 169 g (12 tbsp) unsalted butter, chilled and cubed
- 90 g (6 tbsp) ice water
- 226 g (8 oz) cream cheese, room temperature
- 85 g (3/4 cup) powdered sugar
- 2 tsp vanilla extract
- ¾ tsp kosher salt
- 283 g (10 oz) bittersweet chocolate, melted
- 705 g (3 cups) cold heavy cream
- 340 g (12 oz) fresh raspberries
- 510 g (3 cups) frozen raspberries, thawed
- 28 g (2 tbsp) fresh lemon juice
- 100 g (1/2 cup) sugar, divided
- 14 g (2 tbsp) cornstarch
- Whisk together the all purpose flour, cocoa powder, and salt in a large bowl. Add the butter cubes and toss to combine, the using a pastry cutter or your fingers, cut the butter into the flour until the biggest pieces are the size of peas. Slowly add in the water until the dough comes together, adding more if needed.
- Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Once chilled, roll out the dough and fit into a deep dish 9-inch pie plate, crimping as desired. Refrigerate for another 30 minutes.
- To blind bake, heat oven to 425F (220C) with a rack in the lower third of the oven. Dock the pie crust with a fork and line with parchment paper, then top with pie weights. Place in the oven and bake for 15-17 minutes, or until the edges are set. Remove the crust from the oven and lift the pie weights out of the pan using the parchment paper. Place the pie back in the oven and bake until cooked through, about 10-12 minutes. Allow to cool completely before filling.
- Whip the cream cheese and powdered sugar together in the bowl of a stand mixer fitted with the whisk attachment for 3-4 minutes, or until light and fluffy. Add in the vanilla and salt. Mix to combine. Scrape down the sides of the bowl. Turn the mixer speed to low and, with the mixer running, slowly pour in the warm chocolate. Mix on low speed until just combined.
- Increase the mixer speed to medium-low and slowly pour in about one third of the heavy cream. Whip until the mixture starts to thicken.
- Increase the mixer speed to medium and slowly pour in the remaining heavy cream. Increase speed to medium-high and whip until medium stiff peaks form.
- Pour a quarter of the filling into the prepared and blind baked pie crust. Top with the raspberries in an even layer, pressing them gently into the filling. Top with the remaining filling and spread into an even-ish layer, allowing it to mound in the center. Cover with plastic wrap, pressing it directly onto the surface of the pie. Refrigerate until set, at least 4 hours or overnight.
- Combine the raspberries, lemon juice, and 50 g (1/4 cup) of the sugar in a small pow. Mix to combine. Cook over medium heat until the fruit completely breaks down, about 5-10 minutes, stirring occasionally.
- Use a potato masher to mash the fruit, if needed. Strain the fruit juice through a fine mesh sieve into a bowl and discard the remaining solids. Pour the strained juice back into the pot.
- In a small bowl, whisk together the remaining 50 g (1/4 cup) sugar and the cornstarch. Add to the pot with the fruit juice and cook over low heat, whisking constantly, until the mixture begins to thicken. Decrease heat to low and cook for another minute. Transfer to a container and allow to cool completely.
- Once completely cool, pour ½ cup of the raspberry coulis over the top of the pie. Refrigerate until ready to serve. Reserve the remaining raspberry coulis and use for other things.