Raspberry Chocolate Cream Pie
This decadent raspberry chocolate cream pie begins with a chocolate cookie crust and is filled with layers of homemade raspberry jam, chocolate ganache, chocolate cream, and fresh whipped cream dolloped on top. Wow your loved ones with this rich raspberry chocolate mousse pie for Valentine’s Day.
Servings: 10 slices
Ingredients
Raspberry Jam:
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 1 1/4 cup raspberries, fresh or frozen
- 2 tsp cornstarch + splash of water (to make a slurry)
Crust:
- 24 oreos, (I prefer the double stuffed kind)
- 5 Tbsp unsalted butter, melted
Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Chocolate Filling:
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp espresso powder (optional)
- 1/8 tsp salt
- 1/3 cup ganache
Topping:
- 1/2 cup fresh raspberries
- Cocoa powder, for dusting
Instructions
Raspberry Jam:
- In a medium sized saucepan of medium heat, whisk orange juice and granulated sugar until dissolved. Add in the raspberries, and allow the mixture to come to a boil, stirring occasionally.
- Once boiling, add in the cornstarch slurry, and cook for 5 minutes, or until it begins to thicken (and coats the back of a spoon), stirring constantly.
- Remove from the heat and allow the jam to cool completely. It’ll get thicker as it sits.
- Pro Tip: Pour the jam into a shallow dish (like a small baking sheet) so it’s in a thin layer, and place in the fridge. It’ll chill in about 10-15 minutes.
Oreo Crust:
- With a food processor or blender, pulse the Oreo cookies until they are fine crumbs. Add in the melted butter, and mix until combined.
- Press the crust into a 9” deep dish pie plate. Set aside.
Ganche:
- Pour the chocolate chips into a medium sized bowl. Then, heat heavy whipping cream in a microwave safe dish, until it’s just about simmering.
- Pour the heavy cream over the chocolate chips and cover with a dish towel or paper towel (trapping the steam lets the chocolate melt quickly) for about 5 minutes.
- Then, whisk the ganache until the chocolate is completely smooth. Allow to sit for 5-10 minutes to thicken up.
Whipped Cream:
- With a standing mixer or hand mixer, whisk the heavy whipping cream until soft peaks form. Add in powdered sugar and vanilla extract, then continue to whisk until stiff peaks form. Divide the cream in half.
Chocolate Cream Filling:
- With a hand mixer or standing mixer, beat cream cheese until light and fluffy. Add in powdered sugar, vanilla extract, espresso powder, and salt. Mix until combined. Next, add in 1/3 cup of the prepared chocolate ganache (the remaining ganache will be used as a layer in the pie). Mix until combined.
- Gently fold half of the whipped cream into the chocolate cream cheese mixture, folding until all of the whipped cream is fully incorporated.
Assembly:
- Pour the remaining chocolate ganache over the bottom of the oreo crust, and spread it in an even layer.
- Next, spread the jam on top of the ganache, and spread in an even layer.
- Pour the chocolate cream pie filling on top of the jam.
- Lastly, top with the remaining whipped cream. You can spread this on top (like I did) or you can use a piping bag and tip to pipe the cream on top.
- Refrigerate the raspberry chocolate cream pie for at least 4 hours. Before serving, top with fresh raspberries and a dusting of cocoa powder, if desired.