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Dark Chocolate Raspberry Pie

Just because Valentine’s Day is over, doesn’t mean I’m going to stop eating chocolate. If anything, I’m going to go to the store and get more right now. It’s on sale.

You can’t say no to a good sale.

Last week I bought sandals solely because I had a coupon. It’s 30 degrees outside. I don’t need sandals anytime soon.

But it’s Friday, which means we made it through another week of winter. We are that much closer to summertime frozé on the beach.

In the meantime, I’ll be keeping warm in my rosé sweatshirt and working on my swimsuit bod washing down this chocolate raspberry pie with some non-frozen wine.

So go grab some discount chocolate and get your weekend started right.

Plus it’s easy as pie 😉

The full recipe is below, it’s really just 4 simple layers:

1. Chocolate ganache: a delicious blend of condensed milk and dark chocolate

2. Crumble topping: some leftover crumble from the crust

3. Raspberries: just a bunch of delicious crushed berries

4. Mini chocolate chips: then more chocolate…because, duh

Dark Chocolate Raspberry Pie

Crust Ingredients

1 1/2 sticks unsalted butter, softened
1 1/2 cups unbleached all-purpose flour
1/3 cup light brown sugar
1/4 tsp salt

Filling Ingredients

1 cup dark chocolate chips (or dark chocolate bar broken into pieces)
1 cup mini semi-sweet chocolate chips
14 oz sweetened condensed milk
3/4 cup fresh raspberries


Preheat oven to 350 degrees. Generously spray your pie pan with non-stick baking spray. Set aside.

Make the crust: In a large bowl, using a hand mixer, whip butter until creamy. Mix in brown sugar, flour, and salt. Mix until crumbly and set aside 1/2 cup of the mixture. Press remaining crumb mixture into prepared pie pan.

Bake for 12 to 14 minutes or until lightly golden.

Make the filling: In a small sauce pan over low heat, pour sweetened condensed milk. Add dark chocolate chips and stir until chocolate has melted and mixture is smooth. Pour over still warm crust.

Assemble the pie: Sprinkle remaining 1/2 cup of crumbs evenly over chocolate layer. Crush and tear apart raspberries and layer over crumbs. Top with mini chocolate chips.

Bake for 30 to 40 minutes. Let cool for about an hour before slicing and serving. This pie is delicious with a scoop of vanilla ice cream.

Recipe inspiration from Deliciously Sprinkled. Cheers! 🥂

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