No-Bake Chocolate Raspberry Pie
This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.
Ingredients
Oreo Cookie Crust
- 7 oz (200g) Oreo cookies
- 1/4 cup (60g) butter , melted
Chocolate Cream Cheese Filling
- 4 oz (120g) semisweet chocolate
- 1/4 cup (60g) whipping cream
- 9 oz (250g) cream cheese , room temperature
- 3 tbsp (24g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1/3 cup (80g) whipping cream (35% fat) , chilled
Raspberry Sauce
- 5 oz (150g) raspberries , fresh or frozen
- 2 tbsp (30g) sugar
- 1 tbsp (15g) lemon juice
- 2 tsp (6g) cornstarch
For Decoration
- fresh raspberries
- powdered sugar , for dusting
- mini chocolate rocks
Instructions
- Grease with butter a 8-inch (20cm) pie or tart pan.
Prepare the raspberry sauce.
- In a small saucepan add raspberries, sugar, lemon juice and cornstarch and bring to a boil over medium-high heat, stirring constantly.
- Simmer for about 5-10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.
Prepare the crust.
- Place the Oreo cookies into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
- Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate for 15 minutes.
- Spread the raspberry sauce over the crust. Freeze until you prepare the chocolate filling.
Prepare the chocolate cream cheese filling.
- Place semisweet chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.
Assemble the pie.
- Cover the raspberry sauce with the chocolate cream cheese filling. Smooth the top.
- Refrigerate the pie to set for about 4-6 hours or even overnight.
- Decorate with fresh raspberries, chocolate mini rocks and dust with powdered sugar. Enjoy!
Video
Nutrition
Serving: 1 serving out of 8Calories: 443kcalCarbohydrates: 38.5gProtein: 5gFat: 31.8gSaturated Fat: 17.7gCholesterol: 70mgSodium: 265mgPotassium: 189mgFiber: 2.9gSugar: 26.1gCalcium: 54mgIron: 2mg