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
Units
Scale
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