The combination of chocolate and raspberries, for many, is a match made in heaven. A search of the internet reveals dozens of desserts paring the two ingredients, but this recipe came right from the American Pie Council which chooses the first place winner every year during National Pie Week. This Double Chocolate Raspberry Dream Pie took the prize in the Classic Chocolate Category, and I can see why. To say that it got thumbs up in my test kitchen this week is an understatement. The Double Chocolate Raspberry Dream Pie was a runaway favorite. The original recipe gives the ingredients for a homemade pie crust, but I used store bought deep dish pie shells to save time. (*Note: I had plenty of filling ingredients for two 8-inch pies.) Fresh raspberries are readily available, and if you’re a chocolate lover, this fruit and chocolate combination is rich, luscious, smooth and creamy. This might just be the day to dive into a deliciously dreamy pie!
| Servings |
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 stick Crisco All Vegetable shortening
- 3-6 tablespoons ice water
- OR 2 deep dish store bought pie shells (see note above)
- 8 ounces cream cheese, softened
- 1 teaspoon raspberry extract
- 12 ounces semi-sweet chocolate, melted and cooled
- 3/4 cup heavy cream, whipped
- 8 ounces cream cheese, softened
- 1 teaspoon raspberry extract
- 12 ounces milk chocolate, melted and cooled
- 3/4 cup heavy cream, whipped
- 2 cups fresh raspberries
- 1 cup raspberry jam, melted and cooled
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar, sifted
- 1 teaspoon rum extract
Ingredients Crust:
Filling #1:
Filling #2:
Topping:
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- Preheat oven to 400°F. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with water 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with 1/2 inch overlap. Turn into pie plate, flute edges, and prick bottom with fork. Bake for 10 minutes or until golden brown. Cool on rack completely before filling.
- Place cream cheese and extract in a medium bowl and beat on high with electric mixer until smooth. Beat in cooled chocolate. Use wooden spoon to fold in whipped cream. Carefully spread in cooled pie shell. Smooth top and chill for 30 minutes.
- Repeat instructions for first filling, using milk chocolate instead of semi-sweet chocolate. For the topping: In small bowl, combine raspberries and jam. Spread evenly over second layer. Chill for 30 minutes.
- In medium bowl, combine whipped cream, powdered sugar, and rum extract; beat on high speed until stiff. Fill pastry bag with whipped cream. Using a rosette tip, make basket weave strips over raspberries. Place raspberries in between weaves. Chill until ready to serve.
