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Chocolate Raspberry Cream Pie (Canada Pie)

A delightful homemade pie bursting with rich chocolate and tart raspberry flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Canadian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Shell
  • 1 9 inch deep dish pie shell, baked and cooled Brand recommendation: Pillsbury for its flaky goodness.
For the Raspberry Filling
  • 2 cups fresh or frozen raspberries, thawed Fresh yield the best flavor, but frozen works well.
  • 6 Tbsp sugar, granulated
  • 1 Tbsp cornstarch Helps thicken the raspberry layer beautifully.
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Bring to room temperature for easy mixing.
  • 1/3 cup sugar For the cream cheese filling.
  • 1 tsp vanilla extract Pure vanilla is best for depth of flavor.
  • 1/2 cup whipping cream, whipped Organic Valley recommended for rich taste.
For the Chocolate Topping
  • 2 oz semi-sweet chocolate squares Use quality chocolate, like Ghirardelli.
  • 3 Tbsp butter or margarine, softened

Method
 

Preparation
  1. Prick the pie shell with a fork and bake according to package directions, then let it cool completely.
  2. In a medium saucepan over medium heat, combine the raspberries, 6 tablespoons of sugar, and cornstarch. Bring to a gentle boil, stirring for about 2 minutes until thickened. Remove from heat and cool for 15 minutes.
  3. Spread the raspberry filling evenly into the baked pie shell and place it in the fridge to chill for at least one hour.
  4. In a medium bowl, beat cream cheese with remaining 1/3 cup sugar and 1 tsp vanilla until creamy and fluffy. In another bowl, whip cream until soft peaks form, then fold into the cream cheese mixture.
  5. Spread the cream cheese filling over the chilled raspberry layer and refrigerate for at least one hour.
  6. Melt the chocolate squares and butter together in a microwave-safe bowl until smooth. Allow to cool for 5 minutes, then pour over the top of the chilled pie.
  7. Cover the pie and chill for at least two hours or overnight.

Notes

For a clean cut, heat a sharp knife in hot water and dry it before slicing through the chocolate topping. This pie can be stored in the refrigerator for up to 3 days, but is best enjoyed fresh.