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Dark Chocolate Raspberry Pie

This Dark Chocolate Raspberry Pie is the perfect dessert to share with your family and friends this holiday season.  The lush red raspberries will brighten your table and the dark chocolate will satisfy everyone’s sweet tooth making an already joyful occasion even better.  

Driscoll's Raspberry Pie


There is no better combination than dark chocolate and fresh, sweet raspberries.

And then you go and create a creamy dark chocolate pudding with a fresh raspberry puree and put that into a graham cracker crust with fresh raspberries and dark chocolate shavings and it is all over.

My kids love fresh fruit, especially raspberries.  

The minute they saw them sitting on the counter they were running over, asking for a bowl.

I knew the minute they saw this on the table their little hands wouldn’t be able to stay away.  

When you think of the holidays, raspberries might not be the first fruit that comes to mind when creating desserts and pies, but it should be!

Driscoll's Raspberry Pie

This Dark Chocolate Raspberry Pie is going to be a new holiday tradition in my family if I have anything to say about it.  

My family has traditions that we do year after year at Thanksgiving and Christmas, but we also like mixing things up and adding in new traditions.

 The holidays are always our biggest get-togethers and include many of my extended family and a big table of delicious food.

My favorite memories growing up are around the dinner table with conversation and good food.

Driscoll's Raspberry Pie

Those beautiful raspberries are so bright and festive, sweet and plump and add the perfect flavor to pies.

 Today’s Dark Chocolate Raspberry Pie uses simple ingredients to create a creamy, rich dark chocolate pudding and then mixes in a fresh raspberry puree.

The slight bitter flavor of dark chocolate mixed with the sweet raspberry puree is heavenly.

The crust is also simple, using crushed graham crackers, butter, sugar, salt and cinnamon to create the perfect accompaniment for the dark chocolate raspberry pudding {if you are short on time you can buy a pre-made graham cracker crust}.

Once your pie is ready to serve, garnish it with fresh raspberries, freshly shaved dark chocolate and powdered sugar.

Driscoll's Raspberry Pie

That right there is a beautiful, festive dessert to add to your holiday table.

I like starting new traditions each year at our holiday festivities by trying new dishes and slowly incorporating our favorites into our yearly menu.  

I am pretty sure when I make this Dark Chocolate Raspberry Pie for my family it will become a new tradition and will have a seat at our table year after year. For more raspberry pie inspiration check out

Driscoll's Raspberry Pie

Driscoll's Raspberry Pie

Dark Chocolate Raspberry Pie

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

This Dark Chocolate Raspberry Pie is the perfect dessert to share with your family and friends this holiday season. The lush red raspberries will brighten your table and the dark chocolate will satisfy everyone's sweet tooth making an already joyful occasion even better.


For the graham cracker crust:

  • 1 1/2 cups graham cracker crumbs {I used 12 graham crackers}
  • 1/4 cup sugar
  • 6 Tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For the dark chocolate raspberry pudding:

  • 3 Tablespoons corn starch
  • 1/4 cup sugar
  • Dash of salt
  • 1 Tablespoon dark chocolate cocoa powder
  • 2 cups whole milk
  • 3 egg yolks, beaten
  • 6 oz. dark chocolate, melted
  • 2 teaspoons vanilla extract
  • 2 - 6 oz. containers of fresh Driscoll's Raspberries {separated for the puree and garnish}


  • Powdered sugar
  • Fresh raspberries


  1. For the graham cracker crust:
  2. Preheat the oven to 350 degrees.
  3. In a food processor pulse the graham cracker crumbs, sugar, butter, cinnamon and salt until everything is combined.
  4. Press the graham cracker crumb mixture firmly into the bottom and sides of a 9 inch pie dish.
  5. Bake in the oven for 10-11 minutes, until the pie crust is golden on the sides. Remove and let cool.
  6. For the raspberry puree:
  7. Put 6 oz. of fresh raspberries in a mesh strainer with a bowl under it and let sit for 1-2 hours. Once the raspberries start to get very soft press the raspberries through the mesh strainer to create a raspberry puree {the mesh strainer will catch the seeds}. Discard the seeds and set the raspberry puree to the side.
  8. For the dark chocolate pudding:
  9. In a large pot whisk the corn starch, sugar, salt and dark chocolate baking powder. Slowly whisk in the milk and bring to a boil over medium heat, continuing to whisk the pudding while boiling until it becomes thick {this took me a few minutes}.
  10. Slowly pour the milk mixture into the yolk mixture to temper it while continuing to whisk it. Return the mixture to the pot and cook over low heat for 3 more minutes.
  11. Remove the pot from heat and whisk in the melted dark chocolate, vanilla and raspberry puree until the pudding becomes smooth.
  12. Pour the pudding into the cooled graham cracker crust pie shell. Cover the top of the pie with plastic wrap to prevent a skin from forming and chill at least four hours before serving or overnight.
  13. Garnish the pie with the 6 oz. of fresh raspberries and powdered sugar.


To save time you can purchase an already made graham cracker crust from the grocery store.

Thanks to Driscoll’s for sponsoring today’s post.  Visit for more berry recipes & holiday sweepstakes. All opinions are 100% my own. Thanks for supporting the brands that help me to bring your quality content and recipes.

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Jessica @ Stuck On Sweet

Friday 4th of December 2015

This looks amazing Julia! Definitely a recipe that I will have to try! Love me some pie!

Nutmeg Nanny

Monday 30th of November 2015

This pie is so pretty! I love the whole chocolate raspberry combo so I'm totally sold :)


Tuesday 1st of December 2015

Thank you! It is one of my favorite combinations!

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