Just a couple weeks out from Thanksgiving and I’ve got raspberries with chocolate on my mind. Instead of turkey and dressing, rolls, endless amounts of appetizers and sides, it’s about what to serve for dessert. I mean, isn’t dessert the most important thing at holidays? Typically people tend to lean towards pecan pies, apple pies, and pumpkin pies, but I’m here to say that there is a new fruit in town that deserves some holiday attention on the table.
For the holidays I’ll be sharing this Raspberry Chocolate Pie. We always have a refrigerator stocked with raspberries and I thought why not make a sauce for a chocolate pie. The combination of raspberries with chocolate are a match made in heaven and you can even snack on the raspberries while making this dish.
I’ve even simplified this recipe by just using a store bought pie crust so that you can concentrate on the delicious filling and topping. If whipped cream isn’t your preference feel free to warm up some white chocolate in a double broiler along with some raspberries for a raspberry white chocolate drizzle on top. You can also leave it plain but you may want a better presentation for the finished product.
ENJOY ~ Meagan
Raspberry Chocolate Pie
- 1 1/2 cups sugar
- 5 tablespoons cocoa powder
- 3 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/2 cup sweetened condensed milk
- 3 large eggs, room temperature
- 1/3 cup unsalted butter, room temperature
- 1 1/2 teaspoons vanilla
- 1/4 cup raspberry sauce, cooled (see below)
For the raspberry sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 1/4 cup raspberries
- 1 – 9 inch pie crust, partially baked
For Whip Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- Preheat oven to 325 degrees F.
- In a large bowl combine sugar, cocoa, flour and salt. Whisk everything and then slowly incorporate the condensed milk. Add one egg at a time and then add butter, vanilla and raspberry sauce. Mix until batter is smooth.
- Pour into the pie crust and bake for 1 hour, 5-10 minutes.
For raspberry sauce
- Combine all ingredients into a small saucepan. Bring to a boil and stir until raspberries break down and sauce thickens (about 5 minutes). Remove and strain and set aside 1/4 cup of the mixture to cool.
For Whip Cream
- Add ingredients to a bowl and beat with hand held mixer until soft peaks form at the top. This process will take about 5 minutes on high speed.
Raspberry Chocolate Pie may crack on top after cooling but that is completely fine.