Chocolate Raspberry Cream Pie (Canada Pie)
Who else is ready for backyard barbecues and cold summer desserts? Last summer, when all of our family was home, my cousins and I attempted those strawberry pretzel dessert squares that have been floating around the internet, it was a total flop, but it did prompt a conversation about my cousin Laura’s Chocolate Raspberry Cream Pie.
I know you’re thinking, Tanya why are we only just getting this recipe. I have a good reason, I swear! You see, my cousin and her family call this Canada Pie and with our national holiday right around the corner, it’s the perfect time to share. Sorry for the wait, but trust me it’s totally worth it. And to my American friends, it’s totally appropriate to borrow this for the fourth! In this house, we may even celebrate both and double up with this dessert!
This pie is so so good, a thick layer of freshly made raspberry jam, topped with a luscious cream cheese filling and finished with a perfect chocolate disk. It is sweet and tart and chocolaty all at the same time. This pie is definitely worthy of sharing the spotlight with a national holiday. Personally, I love the balance the chocolate gives to the tart raspberries and the smooth creamy filling, it’s a bite you just won’t refuse, trust me!
How to make Chocolate Raspberry Cream Pie
Start by baking your pie shell, just make sure and prick it all over. I also think a graham cracker crust would be amazing here. If you try it that way, please share your thoughts in a comment below. Let the pie crust cool down.
Bring the raspberries, sugar and cornstarch to a boil and let them cook for a couple minutes. The raspberries will fall apart and become somewhat of a sauce, it’ll thicken up and have an almost jam-like texture. Once it cools down spread that over the bottom of the pie crust, and chill.
Then move on to the cream cheese layer. Start by whipping the cream until stiff peaks form, set that aside. Next, beat together the cream cheese, sugar and vanilla, once that’s all blended and fluffy and fold in the whipped cream. Gently spread that on top of the raspberry layer. Refrigerate for at least an hour to let it firm up and then pour on the melted chocolate.
The first time I made this pie my chocolate snapped and broke in funny pieces, so you might want to have a heated sharp knife close by when you cut this dessert or just spread the chocolate out a bit thinner. Even with the broken pieces, it didn’t stop me from going back for seconds, maybe even thirds and I can honestly say the last couple of slices didn’t even make it out of the pan. I’m sure it won’t for you either!
If you love Chocolate Raspberry Cream Pie, check out these other delicious dessert recipes perfect for the hot summer months, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right-hand side of this page and press subscribe.
Chocolate Raspberry Cream Pie (Canada Pie)
This recipe was passed on to me by my cousin. They call it Canada pie in their house! I think it could easily be called any day pie and it's delicous!
INGREDIENTS
- 1 9” deep dish pie shell baked according to package directions & cooled
- 2 cups fresh or frozen raspberries thawed
- 6 Tbsp sugar
- 1 Tbsp cornstarch
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla
- 1/2 cup whipping cream, whipped
- 2 oz. semi-sweet chocolate squares
- 3 Tbsp butter or margarine
INSTRUCTIONS
-
Prick the pie with a fork and bake according to package directions, let cool.
-
In a medium saucepan, over medium heat, bring raspberries, six tablespoons of sugar and cornstarch to a boil and stir for two minutes. Remove from heat and let cool for 15 minutes. Spread into the baked pie shell & chill for an hour.
-
In a medium bowl, beat cream cheese, remaining sugar & vanilla until combined and fluffy. Beat whipping cream until peaks form and fold into cream cheese filling. Gently spread the cream cheese mixture over the layer of raspberries. Refrigerate for at least an hour.
-
Melt together the chocolate and butter and cool five minutes. Gently pour over the chilled pie.
-
Cover & chill for another two hours, at least. You may have to heat a sharp knife (dip it in hot water and dry) to cut through the chocolate disk cleanly.
RECIPE NOTES
Adapted from L. King’s recipe and originally found in Our Canada Magazine.
2 Comments
Stephanie
Hi there! This pie looks amazing! I was just wondering if an actual jar of raspberry jam would work in place of the berries. I cannot get raspberries where I live.
Tanya
Hey Stephanie!
Thanks for reaching out. Regular jam will probably be too sweet, you can definitely try it, I’d use a light layer or better yet, if you can get your hands on another type of berry, that would probably work better. Jam is closer to equal parts sugar and fruit, whereas this is quite a bit less sugar, so it’s much more tart. Let us know what you try, I’m definitely curious! Thanks again!