This classic Chocolate and Raspberry Cream Pie features a vanilla cookie crust that holds silky dark chocolate custard. Refreshing raspberry whipped cream tops the pie for a smooth and decadent dessert!
Silky Chocolate and Raspberry Cream Pie
Sometimes you just crave a little chocolate and fruit. Fruit is a food group and I’m pretty sure chocolate and vanilla wafers are part of another food group. So, when you eat half the pie in one sitting, you don’t have to feel so bad.
Of all of the posts and recipes I have written about, I have avoided too much ‘small talk’. My goal has always been to get to the heart of why I’m here, and that is to share recipes I have tested and perfected (to my standards, at least). I am going to ignore all that for a minute and share that I am struggling with keeping up on content that is appealing to me, and that will also be appealing to you.
Baking Side Note …
I love baking and I love what I have been creating, and do not have plans to change that. My struggle comes from wanting to stay relatively healthy and still produce baking creations that are delicious.
I am a believer that you can have both, which is why you see different swaps in some recipes. Like maple syrup or coconut sugar instead of refined sugar. Or coconut oil instead of butter or vegetable oil. Rest assured, I do not think I can find too many swaps for butter though. If I did, I would have to change the blog name, and that’s just not something I want to do!
All that said, I think I will continue down the path of experimenting with ‘healthier’ swaps where it makes sense, and highlight the benefit of those swaps in more detail.
Additionally, I think I am going to tailor my recipes to smaller batches because let’s face it, I can’t have 12 cupcakes, 2 9-inch cakes and a batch of pudding sitting around when it is just me and my husband. He can only take so much into work!
Now, on to the pie.
Chocolate Custard Filling For Pie
I have had Chocolate Cream Pie on the list since I started the blog, and it is long overdue! However, I felt it was necessary to perfect custard before sharing a recipe where the custard is the main component.
This custard is incredibly smooth and packed with the right amount of chocolate flavor. It is not overly sweet, and you can adjust the ratios of bittersweet and semisweet chocolate based on your preference. I would caution not to over-rotate on the bittersweet because it will just taste, well, bitter. Unless of course, bitter chocolate is your thing!
The custard has a little more added sweetness with coconut sugar. The quick and dirty on why I like coconut sugar is because it is lower on the glycemic index – i.e. lower blood-sugar than granulated sugar.
As I often state, read the recipe and the instructions before you get to baking. Before you know it, you’ll be making custard from memory which is an awesome feeling!
I love cookie crusts for pies. However, I am not a fan of Oreo’s or even chocolate wafer cookies. The reason why I chose Vanilla Wafers for this chocolate cream pie is that it is a great contrast to the chocolate custard in color and flavor. I also think they have a more delicate sweetness. I know, more on cutting back the sweetness …
Once again, I have used freeze-dried fruit in my whipped cream. I have made whipped cream with fresh fruit puree, like the Strawberry Whipped Coconut Cream. However, I gained a new appreciation for freeze-dried fruit when I made the Pineapple Mango Icebox Cake. While the fresh fruit puree does impart fruit flavor, it is not as strong as the freeze-dried fruit. Plus the benefit of not having the water in the fresh fruit alter the texture of your whipped cream.
I promise I will write a post on just whipped cream and the variations I have used so far. Possibly with some step-by-step pictures as well. I love them, they are just cumbersome to fit in the shot list. 🙂 With all that, you could swap in fruit-flavored whipped coconut cream for this one and still have a wonderful result.
Chocolate and Raspberry Cream Pie
- 55-60 vanilla wafers
- 4 tablespoons unsalted butter, melted and cooled slightly
Chocolate Custard Filling
- 1 and 1/4 cups whole milk
- 1 and 1/4 cups heavy cream
- 1/4 teaspoon salt
- 3 large egg yolks (room temperature)
- 1/4 cup granulated sugar
- 2 tablespoons corn starch
- 4 ounces semi-sweet chocolate
- 2 ounces bittersweet chocolate
- 2 tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla bean paste, or vanilla extract
Raspberry Whipped Cream
- 1 and 1/2 cups heavy cream
- 1/4 cup freeze dried raspberries, ground to powder
- 2 tablespoons granulated sugar
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- In a food processor, pulse the vanilla wafers until they are ground finely (similar to coffee grounds). Add the melted butter and pulse a few more times until the butter is mixed in and coated all of the vanilla wafer grounds. The mixture should stick together when pressed between your fingers. If not, add more melted butter, a tablespoon at a time.
- Press the ground vanilla wafers into a 9-inch pie pan, making sure to press evenly all around the bottom and up the sides of the pan. Use the bottom of a flat measuring cup to help press the ground wafers in tightly.
- Bake for 10 minutes, or until the crust turns a light golden brown. Cool on a wire rack for at least 15 minutes. Chill in the refrigerator until ready to assemble.
Chocolate Custard Filling
- In a medium saucepan, bring the milk, cream, and salt to a simmer over medium heat.
- While the liquid is heating, in a medium mixing bowl, whisk the egg yolks, sugar, and cornstarch until well combined. Once the milk mixture is heated, use a ladle and slowly add 1 cup of the liquid to the egg mixture, whisking constantly, to temper the eggs.
- Return the tempered mixture back to the saucepan and cook over medium heat until it is thick and bubbly – about 2-3 minutes.
- Remove the saucepan from the heat and add in the chocolate chips and vanilla paste (or extract). Mix with the whisk or a rubber spatula until the chocolate has melted, making sure to scrape the bottom and corners of the saucepan to fully incorporate the mixture. Once the chocolate has melted, stir in the butter and mix until melted.
- Strain the mousse through a fine mesh strainer set over a medium bowl – scraping the bottom of the strainer to make sure you have all of the custard! Transfer the custard to the cooled pie shell and spread evenly into all corners with a spatula. Cover with plastic wrap and let the chocolate pie cool in the refrigerator for at least 1 hour, for the custard to set.
Raspberry Whipped Cream
- In a blender or food processor, pulse the freeze-dried raspberries with the sugar until the raspberries are powder.
- In the mixing bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form – about 5-7 minutes. Add the raspberry powder and whip on low speed until the raspberry powder is incorporated and stiff peaks form.
Assembling the Pie
- Remove the cooled pie from the refrigerator and spread the raspberry whipped cream evenly on top. Garnish with fresh raspberries and serve!