Chocolate Raspberry Pie
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
Reviews
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Turned out amazing! My kids do not like chocolate but they love this pie and ask for it every birthday!
Delicious. Save a step and pour the cream straight into the whipped cream cheese mixture and beat until fluffy and a little stiff. No need to whip it first.
I just added a little more melted butter to the chocolate so it wouldn't get that hard on top and so it would be easy to cut. Everyone loved it!
Put melted chocolate in a zip lock and drizzle all over--works well.
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My family really enjoyed this dessert! I like that it uses real whipped cream and not whipped topping. I tend to agree with the reviewers that say the chocolate layer cracks too much and makes it difficult to cut, even with a hot knife. I think a few drizzles of chocolate while serving would help improve this, OR, try a chocolate graham crust as another reviewer suggested. Regardless, it's delicious as is if presentation isn't a big factor!
i used a graham cracker crust (chocolate) didn't have pie pastery - every thing turned out geat!
outstanding
The chocolate layer on top is hard, so by the time we cut through it, to eat it, with our forks, we both flattened the cream and made a mess of the pie. A hot knife is excellent for cutting and serving, but you still have to eat it without ruining it. Chocolate on the bottom is the only answer. The raspberry layer made us both cringe it was so tart. Two extra tablespoons of sugar might be enough to fix that. The cream layer was delicious. For me, this recipe is only a beginning. It has definite problems to overcome.