Decadent Chocolate Raspberry Dream Pie
Indulge in the luxurious layers of this Decadent Chocolate Raspberry Dream Pie, a creation by Ruth Bartel that shone in the Taste of Home pie contest's top 12! Featuring a delightful balance of tangy fresh raspberries and rich chocolate, this pie is perfect for any occasion. The base is a flaky pastry shell that cradles a luscious raspberry filling, topped with a creamy layer of sweetened cream cheese, and finished off with a glossy chocolate ganache. Every bite offers a symphony of flavors and textures that will leave your taste buds dancing. Perfect for celebrations or a special treat, this pie is sure to impress family and friends alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Unbaked pastry shell
1 (9 inch) (Use as the base for the pie.)
Sugar
3 tablespoons (For the raspberry filling.)
Cornstarch
1 tablespoon (For thickening the raspberry filling.)
Fresh or frozen raspberries
2 cups (Use fresh or thawed frozen unsweetened.)
Cream cheese
1 (8 ounce) package (Soften for mixing.)
Sugar
1/3 cup (For sweetening the cream cheese layer.)
Vanilla extract
1/2 teaspoon (For flavoring the cream cheese mixture.)
Heavy whipping cream
1/2 cup (Whipped prior to folding into the cream cheese.)
Semi-sweet chocolate baking square
1 ounce (Melted for the ganache topping.)
Butter
3 tablespoons (Melted with the chocolate for the ganache.)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Line the unpricked pastry shell with a double thickness of heavy-duty foil, ensuring the foil is pressed snugly against the crust.
3
Bake the lined pastry shell for 8 minutes. Remove the foil and bake for an additional 5 minutes until the crust is lightly golden. Allow it to cool on a wire rack.
4
In a saucepan, mix together 3 tablespoons of sugar and 1 tablespoon of cornstarch. Stir in the 2 cups of raspberries and heat over medium, bringing to a gentle boil. Cook while stirring for 2 minutes until the mixture thickens slightly.
5
Remove the saucepan from heat and let the raspberry mixture cool for about 15 minutes before spreading it evenly over the cooled pastry shell. Refrigerate to set.
6
In a mixing bowl, combine the softened cream cheese, 1/3 cup sugar, and 1/2 teaspoon vanilla extract. Beat until light and fluffy.
7
Gently fold in the 1/2 cup whipped heavy cream until well combined. Carefully spread this cream cheese mixture over the raspberry layer in the shell.
8
Cover and refrigerate the pie for at least 1 hour to set properly.
9
To prepare the chocolate ganache, melt 1 ounce of semi-sweet chocolate along with 3 tablespoons of butter in a double boiler or microwave. Stir until smooth and let it cool for 4-5 minutes.
10
Pour the melted chocolate mixture over the cream cheese layer, spreading it evenly. Cover and chill the pie for a minimum of 2 hours to allow the flavors to meld.
11
Once set, slice and serve chilled, enjoying the harmonious blend of flavors in every decadent bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Raspberry Dream Pie?
It is a layered dessert featuring a flaky pastry shell, a tangy raspberry filling, a sweet cream cheese layer, and a rich chocolate ganache topping.
Who is the creator of this pie recipe?
The recipe was created by Ruth Bartel and was a top 12 finalist in a Taste of Home pie contest.
What temperature should the oven be for the pastry shell?
The oven should be preheated to 450 degrees Fahrenheit or 232 degrees Celsius.
What size pastry shell is needed for this recipe?
The recipe calls for one 9-inch unbaked pastry shell.
How do you prepare the pastry shell for baking?
Line the unpricked shell with a double thickness of heavy-duty foil, pressing it snugly against the crust.
How long do you bake the pastry shell?
Bake it with foil for 8 minutes, then remove the foil and bake for another 5 minutes until lightly golden.
What ingredients are in the raspberry filling?
The filling consists of 3 tablespoons of sugar, 1 tablespoon of cornstarch, and 2 cups of raspberries.
Can I use frozen raspberries for this pie?
Yes, you can use fresh raspberries or thawed frozen unsweetened raspberries.
How long should I cook the raspberry mixture?
Cook the mixture over medium heat for about 2 minutes once it reaches a gentle boil until it thickens slightly.
How long must the raspberry filling cool before spreading?
The raspberry mixture should cool for about 15 minutes before being spread onto the pastry shell.
What is the next step after spreading the raspberry filling?
Refrigerate the pie to allow the raspberry layer to set.
What is in the cream cheese layer?
The layer contains an 8-ounce package of softened cream cheese, 1/3 cup of sugar, 1/2 teaspoon of vanilla extract, and 1/2 cup of whipped heavy cream.
How should the heavy cream be prepared for the cream cheese layer?
The 1/2 cup of heavy whipping cream should be whipped separately before being gently folded into the cream cheese mixture.
How long does the pie need to chill after adding the cream cheese layer?
The pie should be covered and refrigerated for at least 1 hour after the cream cheese layer is added.
What ingredients are used for the chocolate ganache topping?
The topping is made from 1 ounce of semi-sweet chocolate and 3 tablespoons of butter.
How do you melt the chocolate and butter for the ganache?
You can melt them together using a double boiler or a microwave until the mixture is smooth.
How long should the chocolate ganache cool before pouring it?
Allow the chocolate mixture to cool for 4 to 5 minutes before spreading it over the cream cheese layer.
What is the final chilling time for the pie?
The pie should be covered and chilled for a minimum of 2 hours after the ganache is added to allow flavors to meld.
Is this pie served cold or at room temperature?
This pie should be served chilled.
How many ingredients are required for this recipe?
The recipe requires 10 main ingredients.
What type of chocolate is recommended for the topping?
The recipe specifies using a semi-sweet chocolate baking square.
What is the purpose of cornstarch in the recipe?
Cornstarch is used to thicken the raspberry filling as it cooks.
How much vanilla extract is used?
The recipe calls for 1/2 teaspoon of vanilla extract.
Does the recipe use salted or unsalted butter?
The recipe simply lists butter, though typically unsalted is used in baking unless specified otherwise.
How much sugar is used in total throughout the recipe?
A total of 3 tablespoons plus 1/3 cup of sugar is used across the filling and cream cheese layers.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure the mixture becomes light and fluffy.
Can you bake the pastry shell without foil?
The recipe instructs using foil to ensure the crust maintains its shape during the initial baking phase.
What makes this pie 'Decadent'?
The combination of rich chocolate ganache, a creamy whipped cream cheese layer, and fresh raspberries creates a luxurious flavor profile.
Is the pastry shell pricked before baking?
No, the instructions specify using an unpricked pastry shell.
How do you finish the pie before serving?
Once the ganache has chilled and set for 2 hours, slice the pie and serve it cold.