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A perfect slice of chocolate cream pie on a pie server
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Chocolate and Raspberry Cream Pie

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!
Prep Time30 mins
Cook Time10 mins
Chill2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cream Pie, Raspberry Whipped Cream
Servings: 10 Servings
Author: Erin | Butter and Bliss

Ingredients

Cookie Crust

  • 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

Instructions

Cookie Crust

  • 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!