Each layer of this luscious treat is even better than the next.
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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.