Chocolate Raspberry Cream Pie π«π
Chocolate Raspberry Cream Pie π«π
_____Ingredients:_____
For the crust:
24 Oreo cookies
5 tablespoons unsalted butter, melted
For the chocolate filling:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the raspberry cream layer:
1 cup fresh raspberries
1/4 cup granulated sugar
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
For garnish:
Fresh raspberries
Chocolate shavings
_____Directions:_____
Preheat oven to 350Β°F (175Β°C).
In a food processor, pulse the Oreo cookies until finely crushed. Add melted butter and pulse again until combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes, then remove from oven and let cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1 minute, then stir until smooth and creamy.
Pour the chocolate filling into the cooled Oreo crust and spread it out evenly. Place in the refrigerator to chill while you prepare the raspberry cream layer.
In a small saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5 minutes. Remove from heat and let cool slightly.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Carefully spread the raspberry sauce over the chilled chocolate filling, then top with the raspberry cream layer.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with fresh raspberries and chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 40 minutes
Kcal: 380 kcal | Servings: 8 servings
