Raspberry Chocolate Cream Pie


by Heather Harris Brady

This pie happened and things got ugly at our house. When the last few slices got divvied up a riot practically broke out. And it all started innocently enough, when my son when to Chicago on a field trip and brought me back this from the Ghirardelli store:


Which was nice. So I thought I’d pass on the wealth and make something for everyone to share. If you decide to do the same a word of advice – make sure the slices are even! This would be easy to adapt to gluten free with GF crumbs for the crust and GF cornstarch.

Chocolate Raspberry Cream Pie, Makes one 9″ pie

  • One graham cracker pie shell
  • One raspberry chocolate bar (this isn’t a sponsored post, use whatever kind you want!)
  • 2 c. half and half
  • 1/2 c. granulated sugar
  • 2 T. cornstarch
  • 1/3 c. dark cocoa powder
  • 2 eggs
  • 1 t. vanilla or Chambord
  • Fresh raspberries & white chocolate for garnish

I’m not doing a complete step-by-step here because we’ve done pastry cream lots of times. (Here’s a step by step if you want it.) Put the half and half in a saucepan over medium heat. Combine the sugar, cocoa and cornstarch well, whisk them in. Stir continuously as the cream thickens. Beat the eggs in a bowl and add half of the hot cream. Stir, and return it to the pan, whisking constantly. Break up the chocolate bar and whisk it in as it melts.

Remove the pan from the heat and stir in the flavoring. It should look like this:


Pour the cream into the pie shell.


Garnish with the berries and white chocolate. Chill thoroughly before serving.


It will cut in neater slices if you make it a day ahead.


Two years ago: Macarons, French Pastry Week
One year ago: Fresh Rhubarb Cake with Cardamom Syrup


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