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This impressive-looking pie starts with a simple press-in graham cracker crust that is coated with a layer of chocolate ganache. Fresh raspberries are cooked down, then strained, chilled, and folded into whipped cream to make a smooth, fluffy filling. To make things extra festive, decorate the top of the pie with whole raspberries and finish it off with a chocolate drizzle for a stunning yet easy-to-make summer dessert.
What to buy: Thawed frozen raspberries can be used in the raspberry cream filling, but decorate the top of the pie with fresh raspberries for the best texture and appearance.
This recipe was featured as part of our Cool and Airy Summer Fruit Pies.
For the crust and chocolate layer:
To make the raspberry cream filling and assemble: