Chocolate-Raspberry Pie

Chocolate-Raspberry Pie by Kendall Oberto

This is an awesome recipe from America's Test Kitchen. I am a milk chocolate fan, so that was what I used but they also published the same recipe with bittersweet chocolate if that's your preference. At first bite, I know this will be what I make for my next birthday or special event.



  • 16 Oreo cookies, broken into rough pieces
  • 1 tbsp sugar
  • 4 tbsp unsalted butter, melted and cooled


  • 4 ounces milk or bittersweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1/4 tsp table salt


  • 2 tbsp water
  • 2 1/2 tsp unflavored gelatin
  • 1 1/4 lbs (4 cups) frozen raspberries
  • 1/2 cup (3 1/2 ounces) sugar
  • 1/4 tsp table salt
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 12 ounces (2 1/2 cups) fresh raspberries
  • Whipped Cream
  • 1 cup heavy cream, chilled
  • 2 tbsp sugar
  • 2 tbsp Chambord
  • 1/2 tsp vanilla extract
  • Pinch of salt


  • FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325°. Pulse cookies and sugar in food processor until coarsely ground, about 15 pulses, then process to fine, even crumbs, about 15 seconds. Drizzle melted butter over crumbs and pulse to incorporate, about 5 pulses.
    Transfer mixture to 9-inch pie plate. Using your hands, press crumbs very firmly into bottom and up sides of pie plate. Using lightly greased bottom of dry measuring cup, press and smooth crust into even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; transfer pie plate to wire rack and let cool completely, about 30 minutes.
    FOR THE GANACHE: Once crust has cooled, microwave chocolate, cream, and salt in bowl at 50 percent power, whisking frequently, until chocolate is melted, 1 to 3 minutes. Pour ganache into cooled crust, spreading into even layer with rubber spatula. Refrigerate, uncovered, until set, 30 minutes to 1 hour.
    FOR THE FILLING: Meanwhile, whisk water and gelatin together in bowl and let sit until gelatin softens, at least 5 minutes (gelatin mixture will become rubbery as it sits; this is OK). Cook frozen raspberries, sugar, and salt in large saucepan over medium-high heat, stirring occasionally, until mixture is boiling, about 8 minutes. Reduce heat to medium-low and cook, stirring frequently, until mixture is thickened and reduced to 2 cups, 8 to 10 minutes.
    Off heat, whisk in lemon juice, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, about 4 hours. (Pie can be covered loosely with plastic wrap and refrigerated for up to 1 day.)
    Arrange fresh raspberries in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
    FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Serve pie with whipped cream.
    Be sure to measure the thickened filling as the gelatin will only gel 2 cups.

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