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Chocolate Raspberry Pie

Chocolate Raspberry Pie
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Yield: 6 servings

This may well be one of the devil’s chief instruments of corruption. No one can resist it.

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  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup softened butter
  • 1/4 cup finely chopped pecans or walnuts
  • 1 tablespoon sugar


Combine crust ingredients, stir well, and press against bottom and sides of greased 9-inch pie plate. Bake at 375°F for 8 minutes and then cool on rack.



  • 1/2 cup softened butter
  • 1/3 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 eggs
  • 1 cup whipping cream
  • 1 cup fresh raspberries, or one 10-ounce package frozen, thawed and drained


Cream butter with sugar until light and fluffy. Stir in chocolate, and beat in eggs, one at a time. Beat mixture at high speed for 3 minutes. Whip cream until stiff and fold it into mixture. Fold in raspberries. Spoon filling into cracker crust and chill 2 to 3 hours.



  • 1/3 cup currant jelly
  • 1/2 cup juice from berries
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons kirsch or cassis


Heat jelly and raspberry juice in saucepan, stirring. Dissolve cornstarch in water and stir into mixture; bring to boil, and cook, stirring, until thick. Remove from heat and stir in kirsch or cassis. Cool to room temperature. Spoon over pie.
Updated Thursday, May 26th, 2011

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