She Strengthens

Summer’s Sweetest Pie: A Raspberry Chocolate Masterpiece

A Show-Stopping Summer Dessert

Imagine a pie that’s as stunning as it is easy to make. This raspberry chocolate pie is the perfect summer dessert, featuring a simple press-in graham cracker crust, a rich chocolate ganache layer, and a smooth, fluffy raspberry cream filling. To top it off, fresh raspberries and a chocolate drizzle add a pop of color and flavor.

A Few Essential Ingredients

• Fresh raspberries for the best texture and appearance
• Thawed frozen raspberries for the raspberry cream filling
• High-quality chocolate chips for the ganache and drizzle

The Recipe: A Step-by-Step Guide

Raspberry Syrup

• Combine 1 pound plus 2 ounces of raspberries, 3/4 cup granulated sugar, and 1/4 teaspoon fine salt in a medium saucepan.
• Cook over medium-high heat, stirring occasionally, until the mixture thickens and the raspberries fall apart.
• Strain the mixture through a fine-mesh sieve and discard the solids.
• Refrigerate the syrup until cold, at least 1 hour.

Crust and Chocolate Layer

• Preheat your oven to 350°F.
• Process 12 whole graham crackers into fine crumbs using a food processor or a rolling pin.
• Mix in 4 tablespoons of melted unsalted butter until the crumbs are evenly moistened.
• Press the crumb mixture into a 9-inch pie plate and bake until fragrant, about 8 minutes.
• Melt 1/3 cup of bittersweet chocolate chips with 1/4 cup of heavy cream in a small saucepan over low heat.
• Pour the chocolate mixture into the cooled crust and spread it into an even layer.
• Freeze until the chocolate layer is set, about 30 minutes.

Raspberry Cream Filling and Assembly

• Chill a stand mixer bowl and whisk attachment in the freezer for 10 minutes.
• Whisk 1 1/2 cups of cold heavy cream, 3 tablespoons of granulated sugar, and 3/4 teaspoon of vanilla extract until medium peaks form.
• Add the chilled raspberry syrup and whisk until firm peaks form.
• Transfer the raspberry cream filling to the prepared crust and spread it into an even layer.
• Arrange fresh raspberries on top of the filling in a decorative pattern.
• Melt 1/3 cup of bittersweet chocolate chips in a small saucepan over low heat or in the microwave.
• Drizzle the melted chocolate over the pie in a zigzag pattern.
• Refrigerate the pie uncovered for at least 15 minutes and up to 2 hours before serving.

Yield: 1 (9-inch pie), or 8 to 10 servings
Difficulty: Easy
Total Time: 2 hours 30 minutes