Chocolate raspberry pie is rich, creamy, and full of chocolate with a delicate hint of raspberry. To keep the filling silky smooth, the raspberry seeds are removed by pressing the fruit through a fine mesh strainer. I love the bright flavor of raspberries (and blackberries), but the seeds can be an unwelcome crunch in an otherwise smooth dessert.
I’ve been curious about the chocolate-flavored sweetened condensed milk I spotted at the store, and finally decided to put it to use. The idea for this pie has been on the back burner since last summer; I had hoped to make it when raspberries were in season. Even though I missed peak raspberry season, the recipe works perfectly with fresh or good-quality berries, so I made it anyway.
This recipe is adapted from a blackberry key lime pie I love for its tang and vivid color, but here I swapped the tartness for a deep chocolate flavor. The result is a dessert where the chocolate is the star and the raspberry adds a gentle fruity note that complements it beautifully.
On a more personal note, Lucian just finished his first full week of school. It’s been a family-wide adjustment — early mornings, school drop-offs, and a new routine. I’m not a natural morning person, but I manage to get ready and drive him each day. He’s such a sweet kid: every morning he wakes me with a kiss, then plays with the dogs and giggles his way out the door. That laugh really warms my heart.
He’s been testing boundaries at school, though. His teacher mentioned he can be resistant when new people try to guide him — he makes faces when she helps him hold his pencil. I recognized that same expression immediately because he does it to me at home. We’re working on it; kids go through phases and this one should pass with time and gentle patience.
Chocolate Raspberry Pie
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Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 T. butter, melted
Pie
- 2 cups fresh raspberries, (1 cup raspberry puree)
- 14 oz. chocolate sweetened condensed milk
- 5 large egg yolks
Instructions
Crust
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
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Press the mixture evenly into an 8-inch pie plate to form the crust.
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Bake the crust for 15 minutes, then remove and let it cool while you prepare the filling.
Pie
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Place the raspberries in a fine mesh strainer and press them through to remove seeds and most pulp. You should end up with about 1 cup of raspberry puree.
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In a large bowl, whisk together the chocolate sweetened condensed milk, egg yolks, and raspberry puree until smooth and fully combined.
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Pour the filling into the baked graham cracker crust, smoothing the top as needed.
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Bake at 350°F (175°C) for about 22 minutes, or until the center is set.
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Allow the pie to cool, then refrigerate for at least 3 hours or overnight to finish setting before slicing.
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Slice and serve chilled.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)