Bittersweet Chocolate Raspberry Pie

Adapted from Cook’s Country.



  • 16 Oreo cookies, roughly broken
  • 1 TBSP sugar
  • 4 TBSP unsalted butter, melted and cooled


  • 3/4 c. heavy cream
  • 4 oz. bittersweet chocolate, chopped
  • 1/4 tsp. salt


  • 2 TBSP water
  • 1 TBSP unflavored gelatin
  • 1 1/2 lbs. (5 c.) frozen raspberries
  • 2/3 c. sugar
  • 1/4 tsp. salt
  • 1 TBSP lemon juice
  • 1 tsp. vanilla extract
  • 12 oz. (2 1/2 c.) fresh raspberries

Whipped Cream:

  • 1 c. heavy cream
  • 2 TBSP sugar
  • 1/2 tsp. vanilla extract
  • Pinch of salt


  1. For the crust: Adjust oven rack to the middle position and heat oven to 325F. In a food processor, pulse the Oreos and sugar until fine even crumbs. Drizzle melted butter over crumbs and pulse to incorporate.
  2. Transfer mixture to a 9 inch pie plate. Using your hands, press crumbs very firmly into the bottom and up the sides of the pie plate. Using a greased bottom of a measuring cup, smooth out the crust into an even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; then transfer pie plate to a wire rack and let cool completely.
  3. For the ganache: Microwave the cream, chocolate, and salt in a bowl, whisking frequently until melted, 1 to 3 minutes. Poor into cooled crust, and using a spatula, spread into an even layer. Refrigerate, uncovered until set, 30 – 60 minutes.
  4. For the filling: Meanwhile, whisk 2 TBSP water and gelatin together in a bowl and let sit until gelatin softens, at least 5 minutes.
  5. Cook frozen raspberries, sugar, and salt in a large saucepan, stirring occasionally, over medium-high heat until mixture is boiling, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until thickened and reduced to 2 1/2 c., 10 – 12 minutes.
  6. Off heat, add the lemon juice, vanilla, and gelatin mixture to raspberry filling until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, ,about 4 hours. May loosely cover with plastic wrap and refrigerate up to 1 day.
  7. Fresh raspberries: Arrange fresh raspberries is in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
  8. For the whipped cream: Use a stand mixer with the whisk attachment and whip all the ingredients on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks.

Bittersweet Chocolate Raspberry Pie:

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