Dark Chocolate Raspberry Cream Pie

Name: Dark Chocolate Raspberry Cream Pie
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 2 cups Chocolate wafer cookie crumbs; 6 tablespoons Unsalted butter, melted; 3/4 cup Granulated sugar; 18 ounces Fresh raspberries; 1 tablespoon Fresh lemon juice; 3 tablespoons Cornstarch; 1 1/2 cups Whole milk; 4 Large egg yolks; 1/4 teaspoon Fine sea salt; 7 ounces Dark chocolate, finely chopped; 1 teaspoon Vanilla extract; 2 cups Heavy cream; 2 tablespoons Confectioners' sugar

Dark chocolate raspberry cream pie with whipped cream and fresh berries

Deborah Harris

Published: July 26, 2026

Categories: Pies, Chocolate Desserts, Fruits

Tags: Raspberry, Make-Ahead, Cream Pie, Summer Dessert, Dark Chocolate

Chocolate Raspberry Cream Pie

A crisp chocolate cookie crust holds a bright fresh raspberry layer and silky dark chocolate cream, finished with softly whipped cream and berries.

Prep Time:40 minCook Time:10 minTotal Time:50 minServings:10Difficulty:Medium

This pie balances dark chocolate richness with the clean acidity of summer raspberries. The fruit is cooked only briefly, so the center retains a vivid flavor rather than becoming jammy or overly sweet.

A baked chocolate cookie crust gives the chilled filling a firm, crisp base. Pressing the crumbs evenly across the bottom and up the sides helps every slice hold together while keeping the chocolate layers from feeling too soft.

The filling is a smooth dark chocolate custard folded with whipped cream. Letting the custard cool before folding is important: warm chocolate will deflate the cream, while fully chilled custard can set too firmly to combine smoothly.

Plan for at least six hours of chilling after assembly. For neat slices, warm a thin knife under hot water, wipe it dry, and repeat between cuts.

Nutrition (per serving)

Calories:530 kcal

Protein:6 g

Carbs:48 g

Fat:36 g

Directions

1

Heat the oven to 350°F. Stir the chocolate cookie crumbs with the melted butter and 2 tablespoons of the granulated sugar until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate.
2

Bake the crust for 10 minutes, until fragrant and dry at the edges. Set it on a rack and let it cool completely.
3

Combine 12 ounces of the raspberries, 1/4 cup of the granulated sugar, and the lemon juice in a saucepan. Cook over medium heat for 4 to 5 minutes, gently crushing some berries, until juicy. Stir 1 tablespoon of the cornstarch with 1 tablespoon water, add it to the berries, and simmer for 1 minute until thickened.
4

Spread the raspberry mixture across the cooled crust and refrigerate while preparing the chocolate filling.
5

Whisk the remaining granulated sugar, remaining 2 tablespoons cornstarch, milk, egg yolks, and salt in a saucepan. Cook over medium heat, whisking constantly, until the custard bubbles and thickens, 6 to 8 minutes.
6

Remove the pan from the heat. Add the dark chocolate and vanilla, let stand for 1 minute, then whisk until glossy and smooth. Transfer to a wide bowl, press plastic wrap directly onto the surface, and cool to room temperature.
7

Whip 1 cup of the heavy cream to medium peaks. Fold one-third into the cooled chocolate custard to loosen it, then gently fold in the rest. Spoon over the raspberry layer, smooth the top, and refrigerate for at least 6 hours or overnight.
8

Whip the remaining 1 cup heavy cream with the confectioners' sugar to soft peaks. Spoon it over the chilled pie and finish with the remaining 6 ounces raspberries before slicing.

Ingredients

Chocolate wafer cookie crumbs:2 cups
Unsalted butter, melted:6 tablespoons
Granulated sugar:3/4 cup
Fresh raspberries:18 ounces
Fresh lemon juice:1 tablespoon
Cornstarch:3 tablespoons
Whole milk:1 1/2 cups
Large egg yolks:4
Fine sea salt:1/4 teaspoon
Dark chocolate, finely chopped:7 ounces
Vanilla extract:1 teaspoon
Heavy cream:2 cups
Confectioners' sugar:2 tablespoons

Tips & Notes

Use dark chocolate between 60% and 70% cacao for a filling that is rich but still easy to slice.
The baked crust and raspberry layer must be completely cool before the chocolate cream is added.
The pie can be assembled one day ahead; add the whipped cream and fresh berries shortly before serving.