Easy Pie Recipe: Chocolate Raspberrry Cream Pies
We’ve talked about this before. I’m not a baker. In fact, I suck at it. And I don’t even enjoy the process. But every now and then I come up with a dessert idea that gets me excited. Today’s exciting idea is for a really easy pie recipe: Individual Chocolate Raspberry Cream Pies (are you excited now too?). Coming up with this pie recipe involved A LOT of taste-testing and so even I, the non-baker, enjoyed the process.
Here’s how I came up with the idea for this easy pie recipe:
I was watching tv with The Hubs one rainy night when I realized that I hadn’t been paying attention. Instead, I’d been daydreaming about ganache. I really wanted some soft chocolate balls or a piece of cake with a fudgey layer in the middle. But I wasn’t about to leave my couch to roll a bunch of truffle balls or make a cake. I wanted ganache but I wanted it without any effort.
I wondered if I could mix together some cream and chocolate chips and put them into the oven. I jumped up and went to try it.
My first attempt made the chocolate dry and didn’t incorporate the cream and chocolate together very well. I tried adding some fruit to the mix to moisten everything and to give the chocolate and cream something to cling to and allow them to spread out and around.
Once cooled, the result was a raspberry chocolate pot. But it didn’t look very pretty because the cream had boiled and made smudgy marks along the tops of the ramekins. For the next version I added a top so that the smudges would be hidden.
What did I choose for a top? Frozen Pastry!
I tried puff pastry, both baked right on top of the ramekins and as separate rounds on a pan. In both cases the pastry cooked just fine and the pies looked adorable but I found them really hard to eat – when I’d jab my spoon through the crust it wouldn’t break decisively enough and in one case I even wound up with a raspberry chocolate avalanche (no, that wasn’t a bad thing. Just involved a lot of plate-licking later on).
Next I tried regular frozen pie crust cut into rounds and baked right on top of the ramekins as well as baked separately directly on a pan. These options were not as pretty as the puffed pastry but were infinitely easier to eat. And, more importantly, they tasted better:
The frozen pie crust baked separately as rounds and then popped onto the slightly cooled ramekins tasted like crisp cookie crust, which went beautifully with all that chocolate raspberry cream. The frozen pie crust baked right on top of the ramekins caved in a bit while baking but a few berries perched on top made it pretty again. This version had a more tender texture than the rounds baked separately.
I’m not sure which of the versions of my easy pie recipe I prefer. Try them both and let me know which one you prefer. Oh, and don’t forget to pin the pictures!
- 6 ounces of fresh rasperries about 60 berries, the contents of one of those flat little containers sold at the grocery store)
- 2 ounces of semi-sweet chocolate chips (about 4 rounded tablespoons)
- 4 pinches of table salt
- 4 pinches of ground cinnamon
- ½ cup heavy cream
- a frozen pastry shell (you might need a little more from a second shell), defrosted on the counter for 10 minutes or so.
- Preheat the oven to 350ºF. Place four three-inch diameter ramekins on a baking sheet (this will just make it easier to get them in and out of the oven later). Put one quarter of the berries into each ramekin (save 4-8 berries to use as a garnish later though). Add a rounded tablespoon of the chocolate chips to each ramekin and top with each with a pinch of salt and a pinch of cinnamon.
- Stir the berries and chocolate chips a bit, don’t worry if you moosh the berries since they’re going to get mooshed more as they cook anyhow. Pour 2 tablespoons of cream into each ramekin.
- Invert the pastry shell onto the counter. Cut four rounds slightly smaller than the size of your ramekins. If you can’t get four nice-looking rounds out of a single shell you might need to use 2 shells. Pop a round of pastry onto the contents of each ramekin.
- Put the pan of ramekins into the oven and cook for 15 minutes. Increase the heat to 425ºF and cook until the pastry is golden brown on top, 10-15 more minutes.
- Remove the pan from the oven and allow the min-pies to cool for at least 10 minutes. My favorite way to eat them though is to let them cool right down in the fridge so that the chocolate sets up into a fudgey ganache. Top each little pie with one or two raspberries to serve.
Are you loving this easy pie recipe? Do you just plain love pie no matter what? Head over to Tidy Mom for her #LovethePie contest to see more amazing pie recipes and even enter to win a Whirlpool Gold® Induction Range.