Best Deep Chocolate Raspberry Ice Cream Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE-RASPBERRY CREAM PIE RECIPE - (4.6/5)



Chocolate-Raspberry Cream Pie Recipe - (4.6/5) image

Provided by AzWench

Number Of Ingredients 17

For the raspberry syrup:
1 pound plus 2 ounces raspberries (about 4 1/2 cups)
3/4 cup granulated sugar
1/4 teaspoon fine salt
3/4 teaspoon finely grated lime zest (from about 1 medium lime)
2 teaspoons freshly squeezed lime juice
For the crust and chocolate layer:
12 whole graham crackers (about 6 ounces)
4 tablespoons unsalted butter (1/2 stick), melted
1/3 cup bittersweet chocolate chips (about 2 ounces)
1/4 cup heavy cream
For the raspberry cream filling and to assemble:
1 1/2 cups cold heavy cream
3 tablespoons granulated sugar
3/4 teaspoon vanilla extract
12 ounces raspberries (about 3 cups)
1/3 cup bittersweet chocolate chips (about 2 ounces)

Steps:

  • For the raspberry syrup: Place the raspberries, sugar, and salt in a medium, nonreactive saucepan and stir until the raspberries are coated in sugar. Mash with a potato masher until about half of the berries are completely smashed but some medium-sized chunks remain. Place the pan over medium-high heat and cook, stirring occasionally, until bubbles form along the edge, about 3 minutes. Add the lime zest and juice, stir to combine, and bring to a full boil, about 2 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the mixture has thickened and the raspberries are falling apart, about 8 minutes more. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl and set aside. Pour the raspberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid has been extracted (you should have about 1 cup); discard the contents of the strainer. Set the syrup aside to cool for at least 30 minutes. Refrigerate the syrup uncovered until cold, at least 1 hour. (If not using right away, cover and refrigerate for up to 1 week.) Meanwhile, make the crust and chocolate layer. For the crust and chocolate layer: Heat the oven to 350°F and arrange a rack in the middle. Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Process into fine crumbs (you should have about 2 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.) Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant and slightly darkened in color, about 8 minutes. Remove the pie plate to a wire rack and let cool at least 15 minutes. Place the chocolate chips and cream in a small saucepan. Cook over medium-low heat, stirring continually until the chocolate is just melted and the mixture is smooth, about 4 to 5 minutes. Pour into the cooled crust and spread into an even layer. Freeze until the chocolate layer is set, about 30 minutes. Remove from the freezer while you make the raspberry cream filling. To make the raspberry cream filling and assemble: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream, sugar, and vanilla to the bowl and whisk on high speed until medium peaks form, about 1 1/2 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.) Stop the mixer and add the chilled raspberry syrup. Return the mixer to high speed and whisk until firm peaks form, about 30 seconds to 1 minute (or 2 to 3 minutes if whisking by hand). Remove the bowl from the mixer and, using a rubber spatula, scrape along the bottom and stir gently to incorporate any white streaks. Transfer the raspberry cream filling to the prepared crust and spread it into an even layer. Arrange the whole raspberries stem-side down in a decorative pattern on top of the filling. Set the pie aside. Place the chocolate chips in a small saucepan over low heat, stirring occasionally until they're melted and smooth. (Alternatively, melt the chocolate in the microwave, stirring at 30-second intervals to avoid burning.) Dip a fork into the melted chocolate and drizzle it over the pie in a zigzag pattern. Place the pie in the refrigerator uncovered for at least 15 minutes and up to 2 hours before serving.

CHOCOLATE RASPBERRY ICE CREAM PIE



chocolate raspberry ice cream pie image

Great to make when raspberries are in season.

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 11

crust:
12 whole chocolate graham crackers or more depending on brand
5 tablespoons butter, softened
1/4 cup sugar
filling:
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint chocolate ice cream
1 pint raspberries
1 cup frozen whipped topping, thawed, 8 ounces
chocolate curls for garnish

Steps:

  • 1. evenly coated 9 inch pie plate with nonstick spray.
  • 2. For the crust, in a food processor, pulse crackers and till fine crumbs form. Add butter and sugar. Pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.
  • 3. Meanwhile, place vanilla ice cream in refrigerator 30 minutes to slightly softened. Pack into crust with ice cream Spade or large spoon. Spread evenly. Freeze 15 minutes or until firm. Meanwhile, slightly soften sorbet as above. Spread on top of the ice cream. Freeze until firm .
  • 4. slightly soften chocolate ice cream. Spread evenly on top of sorbet. Freeze at least three hours, or wrap airtight and freeze up to one week.
  • 5. To serve, top pie with half of the raspberries. Drop spoonfuls of whipped topping on top of berries. Spread evenly. Top with remaining berries. Garnish with chocolate curls. Makes 12 servings.

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

This recipe was entered into a taste of home pie contest by Ruth Bartel. It was in the top 12! I can't wait to make this!! Raspberries and chocolate, my favorite! Cooking time is chilling time.

Provided by Courtly

Categories     Pie

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) unbaked pastry shells
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh unsweetened raspberries or 2 cups frozen unsweetened raspberries, thawed
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1 ounce semi-sweet chocolate baking square
3 tablespoons butter

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • In a saucepan combine sugar and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
  • Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE



No-Bake Chocolate Raspberry Cream Pie image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Fourth of July     Kid-Friendly     Quick & Easy     High Fiber     Backyard BBQ     Raspberry     Chill     Bon Appétit     Small Plates

Number Of Ingredients 9

7 ounces chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche*
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
  • Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
  • Scatter remaining raspberries over pie. Cut into wedges and serve.
  • *Sold at most supermarkets and at specialty foods stores.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #preparation     #occasion     #pies-and-tarts     #desserts     #dinner-party     #holiday-event     #frozen-desserts     #pies     #valentines-day     #presentation     #served-cold

Related Topics