Chocolate Raspberry Truffle Pie


Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2–4 hours
Total Time: 2 hours 30 minutes
Servings: 8
Category: Dessert

Notes After Making

Add

Ingredients

Graham Cracker Crust

  • ¼ cup butter, melted or softened
  • 1¼ cups graham cracker crumbs (about 16 graham cracker squares)
  • 2 tablespoons sugar

Chocolate Raspberry Filling

  • 1½ cups semisweet or bittersweet chocolate chips (255 g)
  • 2 tablespoons seedless raspberry jam
  • 1 cup heavy whipping cream (244 g)
  • 1 teaspoon vanilla extract

Raspberry Whipped Cream

  • ½ cup cold heavy whipping cream
  • 1–2 tablespoons raspberry jam, to taste
  • Optional: ¼ teaspoon vanilla extract
  • Optional: pinch of salt
  • Optional: a little lemon zest

Stabilized Whipped Cream Ratio

  • 1 cup heavy whipping cream
  • 1 tablespoon instant dry skim milk powder

Instructions

Prepare the Crust

  1. Preheat oven to 350°F.
  2. Place the graham cracker crumbs, sugar, and butter in a food processor and pulse until combined.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a springform pan.
  4. Bake for 10 minutes.
  5. Cool completely.

Make the Filling

  1. Place the chocolate chips, raspberry jam, and heavy whipping cream in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring after each interval, until smooth and fully combined.
  3. Stir in the vanilla extract.
  4. Pour the filling into the cooled crust.
  5. Refrigerate for 2–4 hours, or until set.

Make the Raspberry Whipped Cream

  1. Pour the cold whipping cream into a chilled bowl.
  2. Beat with a hand mixer or whisk until soft peaks begin to form.
  3. Add the raspberry jam, 1 tablespoon at a time, and continue beating until medium peaks form.
  4. Add vanilla, salt, or lemon zest if desired.
  5. Serve immediately or refrigerate for several hours.

Serve

  1. Top the chilled pie with raspberry whipped cream.
  2. Slice and serve cold.

Jessica's Notes

Best Served With

  • Fresh raspberries
  • Chocolate curls
  • Raspberry sauce

Prep Ahead

  • Pie can be prepared up to 2 days in advance.
  • Make the raspberry whipped cream the day of serving for the freshest texture.
  • The filling sets best after an overnight chill.

Storage

Store covered in the refrigerator for up to 5 days.

Freezer-Friendly

Freeze the pie without whipped cream for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations

  • Substitute strawberry or blackberry jam for the raspberry jam.
  • Use dark chocolate chips for a richer filling.
  • Top with chopped pistachios or toasted almonds.
  • Use a chocolate graham cracker crust.
  • Garnish with fresh raspberries and shaved chocolate for an elegant presentation.

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