Raspberry-Chocolate Pie

Each layer of this luscious treat is even better than the next.

Raspberry-Chocolate Pie
Makes 1 (9-inch) pie
  • 1½ cups finely crushed honey graham cracker crumbs
  • ½ cup plus 2 tablespoons sugar, divided
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 (4-ounce) bar bittersweet chocolate, finely chopped
  • 1⅓ cups cold heavy whipping cream, divided
  • 1 (8-ounce) block cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (6-ounce) container fresh raspberries
  • Garnish: fresh raspberries
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cracker crumbs, 2 tablespoons sugar, and salt. Add melted butter, stirring until well combined. Using a straight-sided measuring cup, firmly press mixture into bottom and up sides of a 9-inch pie plate. Bake until set and fragrant, 10 to 12 minutes. Let cool completely.
  3. Place chocolate in a medium heatproof bowl. In a small saucepan, heat ⅓ cup cream just until steaming (do not boil) over medium heat. Pour cream over chocolate and let sit for 3 minutes; stir gently until ganache is thick and smooth. Pour into bottom of cooked piecrust and spread into an even layer. Refrigerate until set, 10 to 15 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add remaining ½ cup sugar and beat at medium-low speed until sugar is melted and mixture is smooth, stopping to scrape sides of bowl. Beat in vanilla. With mixer running on low speed, add remaining 1 cup cold cream, in a slow, steady stream until combined. Thoroughly scrape sides of bowl. Slowly increase mixer speed to medium-high, beating until stiff peaks form, 30 seconds to 1 minute.
  5. In a small bowl, roughly mash raspberries with a fork. Fold raspberries into cream cheese mixture just until combined. Spoon on top of set ganache, smoothing into an even layer. Refrigerate for at least 4 hours before serving. Garnish with raspberries, if desired.