Imagine this: a buttery, crisp crust, followed by a velvety layer of mascarpone cheese that’s lightly sweetened, topped with fresh raspberries and a drizzle of rich, decadent chocolate. Sounds like the perfect dessert, right? Well, it’s even better than it sounds, and trust me, this Raspberry Chocolate Mascarpone Pie will quickly become your new go-to sweet treat. It’s the kind of pie that takes just a few simple ingredients and transforms them into something utterly divine.
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Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a slice of something sweet, this pie is a surefire hit. It’s the perfect balance of creamy, tangy mascarpone, tart raspberries, and that indulgent chocolatey goodness. You’re going to love it. Let’s dive into how to make this masterpiece, shall we?
Why You’ll Love Raspberry Chocolate Mascarpone Pie
This recipe isn’t just about the ingredients—it’s about creating a delightful dessert that’s easy to make but looks and tastes like a work of art. Here’s why it’s a favorite:
Decadent Yet Light: The mascarpone gives the pie a rich and creamy texture, while the fresh raspberries bring a tangy contrast, and the chocolate adds that satisfying indulgence. It’s the kind of pie that makes you feel fancy without being too heavy.
Perfect for Any Occasion: Whether you’re making this for a holiday gathering, a special celebration, or a weeknight treat, this pie fits the bill. It’s elegant enough for a dinner party but simple enough for an everyday indulgence.
No-Bake Ease: That’s right—no need to fuss with baking. The beauty of this pie lies in its simplicity. The crust is a no-bake wonder, and the mascarpone filling is whipped together in minutes. It’s perfect for those times you want something amazing, but without the effort.
Crowd-Pleasing: The combination of creamy mascarpone, tangy raspberries, and smooth chocolate makes for a pie that everyone can enjoy. It’s a hit with both adults and kids alike.
Ingredients
Here’s the magic of this pie—it’s made with just a few key ingredients that come together to create something incredible. Let’s break it down:
Graham Cracker Crumbs: These are the base of your crust. They give the pie that crunchy, buttery foundation, and the best part? No baking required!
Butter: To bind the crumbs together and create that rich, golden crust. It’s the secret to a perfect graham cracker crust.
Mascarpone Cheese: The creamy, rich star of the filling. Mascarpone gives this pie its smooth texture and slightly tangy flavor that pairs beautifully with the sweetness of the chocolate and the raspberries.
Heavy Cream: This adds a luscious richness to the filling, making it extra smooth and creamy.
Powdered Sugar: For a touch of sweetness in the filling. It helps balance the tanginess of the mascarpone.
Vanilla Extract: A dash of vanilla enhances the flavor of the mascarpone and adds depth to the filling.
Raspberries: Fresh, juicy raspberries give the pie a burst of tartness that cuts through the richness of the mascarpone and adds a pop of color.
Chocolate Chips: For the chocolate drizzle on top. You can use semi-sweet or dark chocolate—whatever you prefer for a rich, smooth finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make this mouthwatering Raspberry Chocolate Mascarpone Pie:
1. Make the Crust: Start by combining the graham cracker crumbs and melted butter in a bowl. Stir until everything is well coated and the mixture resembles wet sand. Press the mixture into the bottom of a pie dish, forming an even layer. Chill in the fridge for about 15 minutes to set.
2. Prepare the Filling: In a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to beat the mixture until it’s smooth and thickened. It should have a fluffy, cloud-like texture.
3. Assemble the Pie: Once the crust has set, spoon the mascarpone filling into the crust, smoothing it out into an even layer. It should be nice and thick, covering the entire surface.
4. Add the Raspberries: Gently place the fresh raspberries on top of the mascarpone filling. You can arrange them in a circle, scatter them randomly, or even create a fun pattern—whatever makes you happy!
5. Make the Chocolate Drizzle: In a small microwave-safe bowl, melt the chocolate chips in the microwave in 20-second intervals, stirring in between, until fully melted and smooth. Once melted, drizzle the chocolate over the raspberries and mascarpone filling. Go ahead and get creative with your chocolate drizzle—it’s the finishing touch that ties everything together!
6. Chill the Pie: Place the pie in the fridge for at least 2 hours to allow everything to set properly. The longer it chills, the better the flavors will meld together.
7. Serve and Enjoy: After the pie has chilled and set, slice it up and serve! Each slice should have a perfect balance of creamy mascarpone, tart raspberries, and smooth chocolate. You’re in for a real treat.
How to Serve Raspberry Chocolate Mascarpone Pie
This pie is a showstopper on its own, but it pairs beautifully with a few sides or accompaniments to make your dessert spread even more impressive:
Whipped Cream: A dollop of fresh whipped cream adds a light, airy element that balances the richness of the mascarpone and chocolate.
Fresh Mint: A few fresh mint leaves scattered on top or alongside the pie can add a refreshing contrast to the sweetness.
Coffee or Espresso: The rich flavor of coffee or espresso pairs perfectly with this dessert. If you’re enjoying it as an after-dinner treat, a warm cup of coffee will complement the chocolatey and creamy flavors.
Fruit Salad: For a lighter pairing, a refreshing fruit salad with citrus or berries will work wonderfully to balance the richness of the pie.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Make Ahead: This pie is perfect for making ahead of time. You can prepare it a day or two in advance, and the flavors will just get better the longer it sits.
Customize the Topping: Feel free to play around with different toppings. If raspberries aren’t your thing, you could use strawberries, blueberries, or even a mix of berries for a colorful twist.
Dietary Adjustments: For a gluten-free crust, you can substitute the graham cracker crumbs with gluten-free crumbs or even crushed nuts. Adjust the filling to your preference, using non-dairy whipped cream if needed.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The pie stays creamy and delicious, just be sure to let it chill before serving.
FAQ Section
Q1: Can I substitute mascarpone with cream cheese?
A1: You can, but keep in mind that cream cheese has a tangier flavor. Mascarpone is richer and smoother, so it’s worth sticking with if you can!
Q2: Can I freeze this pie?
A2: Yes! You can freeze the pie, but I recommend freezing it before adding the chocolate drizzle. Once it’s frozen, wrap it tightly in plastic and freeze for up to 1 month. Thaw in the fridge before serving, then add the drizzle.
Q3: How do I store leftovers?
A3: Store leftovers in the fridge in an airtight container for up to 3 days. Be sure to let it chill before serving.
Q4: Can I use frozen raspberries instead of fresh?
A4: You can, but fresh raspberries will give the pie a better texture and appearance. If using frozen, make sure to thaw them and drain any excess liquid before topping the pie.
Q5: How can I make the chocolate drizzle?
A5: Melt the chocolate chips in the microwave in short bursts, stirring in between, until smooth. Drizzle it over the pie just before serving for a perfect finish.
Q6: Can I double the recipe?
A6: Absolutely! If you’re feeding a crowd, doubling the recipe is a great idea. Just make sure to adjust the pie dish size accordingly.
Conclusion
There you have it—Raspberry Chocolate Mascarpone Pie, the ultimate no-bake dessert that’s creamy, tangy, and oh-so-chocolatey. Whether you’re serving it for a special occasion or treating yourself to a sweet indulgence, this pie is sure to wow everyone who takes a bite. So go ahead, make this dessert, and prepare to fall in love with its irresistible layers of flavor. Happy baking!
Print
Raspberry Chocolate Mascarpone Pie
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 55 minutes
- Yield: 9–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Chocolate Mascarpone Pie is a rich, indulgent dessert that perfectly balances the smooth, decadent chocolate filling with a sweet and tart raspberry jam. The homemade sour cream pie crust adds a delightful texture, and fresh raspberries on top make it extra special. Perfect for any celebration, from holidays to birthdays or Valentine’s Day! #RaspberryChocolatePie #MascarponePie #ChocolateDessert #RaspberryDessert #PieRecipe
Ingredients
For the Raspberry Jam:
- 12 oz fresh or frozen raspberries
- 1 cup granulated sugar
- 1/2 cup honey
- 1 tbsp lemon juice
- 1 1/2 tbsp corn starch
- 1–1 1/2 tbsp water (for slurry)
For the Sour Cream Pie Crust:
- 2 1/2 cups all-purpose flour (plus more for rolling out)
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1 cup salted butter, softened and cubed
- 2 eggs, room temperature
- 1/4 cup sour cream, room temperature
- Spray cooking spray (olive oil preferred)
For the Chocolate Mascarpone Pie Filling & Topping:
- 24 oz mascarpone cheese
- 12 oz semi-sweet baking chocolate bars
- 3/4 cup confectioner’s sugar
- 1 1/2 cups heavy whipping cream
- 1–1 1/2 cups raspberry jam (for topping)
- 2–3 cups fresh raspberries (for topping)
Instructions
- Make the Raspberry Jam: In a saucepan, combine raspberries, sugar, honey, and lemon juice. Stir and bring to a light boil over medium heat, lightly mashing the berries. Reduce to a simmer and cook for 20 minutes.
- Mix the corn starch and water in a small bowl to form a slurry. Whisk into the jam and simmer for another 5 minutes. Remove from heat and chill for at least 3 hours or overnight.
- Make the Pie Crust: In a large bowl, whisk flour, sugar, and baking powder. Add butter, eggs, and sour cream. Mix until combined (small butter lumps are okay). Form dough into a ball, wrap in parchment, and chill for 1 hour.
- Roll the dough out on a floured surface. Spray pie pan with cooking spray and transfer the dough into the pan, pressing into the edges. Trim and crimp as desired. Prick bottom with a fork, rest on the counter for 10 minutes, then chill for 30 minutes.
- Preheat oven to 375°F (190°C). Line dough with parchment and fill with pie weights. Bake 20 minutes, remove weights, and bake another 15 minutes. Cool completely, then chill in fridge for 2 hours.
- Make the Filling: In a saucepan over low heat, melt mascarpone, chocolate, and confectioner’s sugar until smooth. Transfer to a bowl and cool for 10 minutes. Whip heavy cream to stiff peaks, then fold gently into the chocolate mixture until smooth.
- Pour filling into chilled crust and refrigerate for at least 3 hours to set.
- Top the Pie: Once set, spread raspberry jam over the pie and top with fresh raspberries. Optional: serve with whipped cream on the side.
Notes
- Homemade raspberry jam can be made in advance and stored in the fridge for up to a week.
- Let the chocolate mixture cool enough before folding in whipped cream to avoid melting it.
- Fresh raspberries should be added just before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg