Bittersweet Chocolate–Raspberry Pie
By Jessica RudolphPublished on January 2, 2024
Time
1¼ hours, plus 4½ hours chilling and cooling
Yield
Serves 8 to 10
Ingredients
Crust
16 Oreo cookies, broken into rough pieces1 tablespoon sugar 4 tablespoons unsalted butter, melted and cooledGanache
¾ cup heavy cream 4 ounces bittersweet chocolate, chopped¼ teaspoon table saltFilling
2 tablespoons water 2½ teaspoons unflavored gelatin 1¼ pounds (4 cups) frozen raspberries ½ cup (3½ ounces/99 grams) sugar ¼ teaspoon table salt 2 teaspoons lemon juice 1 teaspoon vanilla extract 12 ounces (2½ cups) fresh raspberriesWhipped Cream
1 cup heavy cream, chilled2 tablespoons sugar 2 tablespoons Chambord ½ teaspoon vanilla extract Pinch table saltBefore You Begin
Be sure the fresh raspberries are dry before arranging them on top of the filling in step 6. You can omit the Chambord in the whipped cream if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pulse cookies and sugar in food processor until coarsely ground, about 15 pulses, then process to fine, even crumbs, about 15 seconds. Drizzle melted butter over crumbs and pulse to incorporate, about 5 pulses.
- Transfer mixture to 9-inch pie plate. Using your hands, press crumbs very firmly into bottom and up sides of pie plate. Using lightly greased bottom of dry measuring cup, press and smooth crust into even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; transfer pie plate to wire rack and let cool completely, about 30 minutes.
- Once crust has cooled, microwave cream, chocolate, and salt in bowl at 50 percent power, whisking frequently, until chocolate is melted, 1 to 3 minutes. Pour ganache into cooled crust. Refrigerate, uncovered, until set, 30 minutes to 1 hour.
- Meanwhile, whisk water and gelatin together in bowl and let sit until gelatin softens, at least 5 minutes (gelatin mixture will become rubbery as it sits; this is OK). Cook frozen raspberries, sugar, and salt in large saucepan over medium-high heat, stirring occasionally, until mixture is boiling, about 8 minutes. Reduce heat to medium-low and cook, stirring frequently, until mixture is thickened and reduced to 2 cups, 8 to 10 minutes.
- Off heat, whisk in lemon juice, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, about 4 hours. (Pie can be covered loosely with plastic wrap and refrigerated for up to 1 day.)
- Arrange fresh raspberries in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
- Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Serve pie with whipped cream.
for the crust
for the ganache
for the filling
for the whipped cream
Time
1¼ hours, plus 4½ hours chilling and coolingYield
Serves 8 to 10Ingredients
Crust
16 Oreo cookies, broken into rough pieces
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
Ganache
¾ cup heavy cream
4 ounces bittersweet chocolate, chopped
¼ teaspoon table salt
Filling
2 tablespoons water
2½ teaspoons unflavored gelatin
1¼ pounds (4 cups) frozen raspberries
½ cup (3½ ounces/99 grams) sugar
¼ teaspoon table salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
12 ounces (2½ cups) fresh raspberries
Whipped Cream
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons Chambord
½ teaspoon vanilla extract
Pinch table salt
Test Kitchen Techniques
Ingredients
Crust
16 Oreo cookies, broken into rough pieces
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
Ganache
¾ cup heavy cream
4 ounces bittersweet chocolate, chopped
¼ teaspoon table salt
Filling
2 tablespoons water
2½ teaspoons unflavored gelatin
1¼ pounds (4 cups) frozen raspberries
½ cup (3½ ounces/99 grams) sugar
¼ teaspoon table salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
12 ounces (2½ cups) fresh raspberries
Whipped Cream
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons Chambord
½ teaspoon vanilla extract
Pinch table salt
Test Kitchen Techniques
Ingredients
Crust
16 Oreo cookies, broken into rough pieces
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
Ganache
¾ cup heavy cream
4 ounces bittersweet chocolate, chopped
¼ teaspoon table salt
Filling
2 tablespoons water
2½ teaspoons unflavored gelatin
1¼ pounds (4 cups) frozen raspberries
½ cup (3½ ounces/99 grams) sugar
¼ teaspoon table salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
12 ounces (2½ cups) fresh raspberries
Whipped Cream
1 cup heavy cream, chilled
2 tablespoons sugar
2 tablespoons Chambord
½ teaspoon vanilla extract
Pinch table salt
Test Kitchen Techniques
Why This Recipe Works
We wanted a layered pie with several flavorful components to drive home the chocolate and raspberry flavors of this dessert. We started with a crunchy, cocoa-forward Oreo cookie–crumb crust and then added a rich layer of chocolate ganache. We made the ganache by simply microwaving heavy cream with chopped chocolate (bittersweet for depth of flavor) until melted and smooth. Next, we made a jammy raspberry filling by simmering frozen raspberries with sugar until reduced and then adding lemon juice and vanilla for flavor. We set the filling with gelatin. For a picture-perfect finish, we arranged fresh raspberries on top in concentric circles. We served the pie with a Chambord-spiked whipped cream to reinforce the raspberry flavor and round out the dessert.
Before You Begin
Be sure the fresh raspberries are dry before arranging them on top of the filling in step 6. You can omit the Chambord in the whipped cream if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pulse cookies and sugar in food processor until coarsely ground, about 15 pulses, then process to fine, even crumbs, about 15 seconds. Drizzle melted butter over crumbs and pulse to incorporate, about 5 pulses.
- Transfer mixture to 9-inch pie plate. Using your hands, press crumbs very firmly into bottom and up sides of pie plate. Using lightly greased bottom of dry measuring cup, press and smooth crust into even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; transfer pie plate to wire rack and let cool completely, about 30 minutes.
- Once crust has cooled, microwave cream, chocolate, and salt in bowl at 50 percent power, whisking frequently, until chocolate is melted, 1 to 3 minutes. Pour ganache into cooled crust. Refrigerate, uncovered, until set, 30 minutes to 1 hour.
- Meanwhile, whisk water and gelatin together in bowl and let sit until gelatin softens, at least 5 minutes (gelatin mixture will become rubbery as it sits; this is OK). Cook frozen raspberries, sugar, and salt in large saucepan over medium-high heat, stirring occasionally, until mixture is boiling, about 8 minutes. Reduce heat to medium-low and cook, stirring frequently, until mixture is thickened and reduced to 2 cups, 8 to 10 minutes.
- Off heat, whisk in lemon juice, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, about 4 hours. (Pie can be covered loosely with plastic wrap and refrigerated for up to 1 day.)
- Arrange fresh raspberries in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
- Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Serve pie with whipped cream.
for the crust
for the ganache
for the filling
for the whipped cream
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