Last Updated: November 13, 2026
Chocolate and raspberries are a match made in heaven! This decadent chocolate raspberry pie features a buttery pastry crust filled with smooth, creamy, glossy chocolate ganache, topped with fresh raspberries and served with a vibrant homemade raspberry coulis. The natural tartness of the raspberries beautifully balances the richness of the chocolate, creating an irresistible combination of flavors. Oh boy, indulgence at its best!
And the raspberry coulis? It is wonderfully versatile! Its sweet-tart flavor makes it a perfect accompaniment to chocolate cakes, ice cream, pancakes, and so much more. Learn how to make this easy raspberry sauce and keep it in your repertoire for countless delicious desserts.
I have to say, though, the pictures don’t do this chocolate raspberry tart justice! It is hard to describe just how delicious it is. I’ll simply tell you this: every bite is pure sweet heaven!
Ingredients Needed for Chocolate Raspberry Pie
To make this decadent chocolate raspberry pie, you only need simple pantry staples and fresh berries:
• For the Buttery Pie Crust: You will need all-purpose flour, cold unsalted butter, egg yolks, cold water, and a splash of pure vanilla extract. Using cold butter is the secret to a crisp, tender pastry shell.
• For the Chocolate Filling: A blend of dark chocolate and milk chocolate gives the ganache filling a rich flavor without being overly bitter. Heavy cream, whole milk, egg yolks, sugar, and butter create a smooth, glossy texture.
• For the Raspberry Coulis & Garnish: Fresh or thawed frozen raspberries, granulated sugar, and water make a vibrant, sweet-tart raspberry coulis. You will also need extra fresh raspberries to arrange on top of the pie just before serving.
How to Make Chocolate Raspberry Pie
Making this bakery-worthy dessert at home comes together in three easy stages:
1. Bake the Pastry Crust: Rub the cold butter into the flour until coarse crumbs form, then mix in the egg yolks and water to form a dough. Chill for 30 minutes, roll it out into a 12-inch tart pan, prick the base with a fork, and bake until lightly golden.
2. Prepare the Silky Chocolate Filling: Gently simmer the chopped dark and milk chocolate with heavy cream, milk, egg yolks, sugar, vanilla, and butter while whisking continuously until glossy. Pour the warm ganache into the cooled crust and top with fresh raspberries.
3. Blend the Raspberry Coulis: Purée the raspberries, sugar, and water in a blender until completely smooth. Drizzle the fresh coulis over each slice right before serving.
Frequently Asked Questions
Can I make chocolate raspberry pie ahead of time?
Yes! You can prepare the pie a day ahead and refrigerate it until ready to serve. For the best presentation, add the fresh raspberries closer to serving time. Prepare the raspberry coulis separately and refrigerate it in an airtight container.
Can I use frozen raspberries to make the raspberry coulis?
Absolutely! Frozen raspberries work beautifully for raspberry coulis. Thaw them first, drain any excess liquid if necessary, and blend them with the sugar and water until smooth.
How do I get a smooth, seedless raspberry coulis?
After blending the raspberries, pass the mixture through a fine-mesh sieve, pressing gently with the back of a spoon. This removes the seeds and gives you a silky sauce.
How should I store leftover chocolate raspberry pie?
Cover the pie and refrigerate it for up to 3 days. Keep the raspberry coulis in a separate airtight container in the refrigerator. The pastry may soften slightly as it sits.
Can I use only dark chocolate instead of a combination of dark and milk chocolate?
Yes! You can use all dark chocolate if you prefer a more intense chocolate flavor. Keep in mind that the filling will taste less sweet, so adjust the sugar to your preference.
What can I serve with chocolate raspberry pie?
This pie is lovely on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or extra raspberry coulis for an elegant dessert.
More Chocolate Desserts to Satisfy Your Cravings
If you are a chocolate lover like me, there are plenty more treats to explore on the blog! Here are a few favorites, depending on what you are craving:
- Rich & Decadent Cakes: For a showstopping dessert, try my Chocolate Cake with Nutella and Mascarpone Filling, Moist Chocolate Cake with Ganache Topping, or classic Chocolate Walnut Cake.
- Creamy Pies & No-Bake Treats: If you love indulgent desserts, don’t miss my Chocolate Banana Pie, Chocolate Cheesecake, or a slice of Frozen Lazy Cake.
- Bite-Sized Treats & Everyday Bakes: Whip up a batch of Chocolate Truffles or Peanut Butter Rice Krispy Balls Coated with Chocolate for a little chocolate indulgence. You can also bake a comforting loaf of Chocolate Banana Bread or try my delicious Chocolate and Pear Brownie-Pie.
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Chocolate Raspberry Pie with Fresh Raspberries and Raspberry Coulis
Description
Ingredients
- 2 ½ cups all-purpose flour
- 3 sticks 340 g / 12 oz butter
- 5 –6 tablespoons water
- 2 egg yolks
- ½ teaspoon vanilla extract
For the filling:
- 200 g 7 oz dark chocolate
- 200 g 7 oz milk chocolate
- 3 egg yolks
- 1 cup heavy cream
- ¼ cup milk
- ¾ cup sugar
- 2 tablespoons butter
For the raspberry coulis:
- 2 cups fresh raspberries or thawed, if frozen
- ½ cup sugar
- ⅓ cup water or a bit more, if you prefer it runny
For the garnish:
- 1 ½ cups fresh raspberries
Instructions
To Prepare the Pie Crust:
- Place the flour in a large bowl. Cut the cold butter into small pieces and rub it into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and water. Mix until the ingredients come together to form a dough. Wrap the dough and refrigerate for 30 minutes.
- Preheat the oven to 200°C/400°F, positioning a rack in the center.
- Lightly grease a 30 cm/12-inch round tart pan. On a lightly floured surface, roll out the dough and carefully transfer it to the prepared pan. Press it gently into the bottom and sides, trimming any excess dough. Prick the base all over with the tines of a fork.
- Bake for 15–20 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
To Prepare the Chocolate Filling:
- Roughly chop the dark and milk chocolate and place them in a saucepan.
- Add the egg yolks, heavy cream, milk, sugar, vanilla extract, and butter.
- Place the saucepan over medium heat and whisk continuously until the chocolate melts and all the ingredients are fully incorporated into a smooth, glossy chocolate mixture.
- Bring the mixture to a gentle simmer, whisk once more, then remove from the heat and set aside to cool slightly.
- Carefully transfer the cooled pie crust to a serving plate, if not already using a serving tart pan. Pour the chocolate filling into the cooled pie shell and spread it evenly.
- Arrange the fresh raspberries over the chocolate filling.
To Prepare the Raspberry Coulis:
- Place all the raspberry coulis ingredients in a blender and purée until smooth.
- Serve the raspberry coulis alongside the chocolate raspberry pie, drizzling some over each slice just before serving.
Notes
