Cook the Story

Easy Pie Recipe: Individual Chocolate Raspberry Cream Pies with Puff Pastry Top

Easy Pie Recipe: Chocolate Raspberrry Cream Pies

Easy Pie Recipe: Individual Chocolate Raspberry 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.

Ganache in the oven? Easy pie recipe for individual chocolate raspberry cream pies

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).

Easy Pie Recipe: Individual Chocolate Raspberry Cream Pies with Puff Pastry Top

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.

Easy Pie Recipe: Individual Chocolate Raspberry Cream Pies

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!

Easy Little Chocolate Raspberrry Cream Pies
 
Prep time
Cook time
Total time
 
Chocolate and raspberry is one of my favorite flavor combinations. Add cream, a bit of cinnamon and some pastry? I’m sold!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 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.
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

I did it! I’m joining TidyMom and Whirlpool for the 4th Annual Love the Pie Party and entered to win a new Whirlpool Gold® Induction Range.

Comments
8 Responses to “Easy Pie Recipe: Chocolate Raspberrry Cream Pies”
  1. Paula says:

    For someone who says that she is not a baker, you certainly created some lovely little dessert pies here. Truly!
    Paula recently posted: Maple Syrup Pie for Tidymom’s #LovethePie

  2. Susi says:

    This actually sounds delicious. I’ll have to invest in some ramkins (which I’ve wanted for a while anyways) and have to give it a try! :)
    Susi recently posted: Picture Perfect Weekly #28 {It’s a circus}

    • Christine Pittman says:

      I bet it would work in metallic muffin tins. The kind that are made of the thicker metal like disposable pie plates and roasting pans. Just a thought.

  3. Liz says:

    You know what’s so funny? I woke up this morning thinking about chocolate raspberry cookies that I used to buy at the farmer’s market in Pittsburgh. We have some kind of telepathy thing going on here! Now I’m extra-inspired to come up with my own recipe for them.

    This looks so tasty! But, to be honest, all you have to say is “berries and heavy cream” and I’m all over it! :)

  4. Katie says:

    Yum! I never thought mix berries and pie and bake as a pie. I too am glad you document your entire process of the crust trials and tribulations.
    Katie recently posted: {Google Hangout} Winter Park Harvest Festival

  5. TidyMom says:

    I loved hearing your whole process! This sounds fantastic! Chocolate and raspberry is one of my favorite flavor combos, I’m going to have to try this!
    Thanks for linking up to Love the Pie! Good luck!
    TidyMom recently posted: 4th Annual #LovethePie Party & Whirlpool Range Giveaway!

    • Christine Pittman says:

      I know – I love Chocolate and Raspberry too. Thanks for visiting my blog and for hosting such an awesome contest and link party. I am already loving all the pies that are popping up.

Leave A Comment

Rate this recipe:  

CommentLuv badge

Almost as good as ordering in! Get all the Cook the Story tastiness and fun giveaways delivered right to your inbox.

Thanks for hanging out here with me!


© 2010-2013 Christine Pittman. All Rights Reserved;

Design by Ordeau & Carla Labrosse pr + sm