Driscoll's Raspberry Pie

Dark Chocolate Raspberry Pie

  • Author: Julia // A Cedar Spoon
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 6-8 1x
  • Category: Dessert, 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.



  • 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
  • 26 oz. containers of fresh Driscoll’s Raspberries {separated for the puree and garnish}
  • 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.


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