Mini Chocolate Raspberry Cream Pies
A super easy pie recipe! Combine raspberries, chocolate chips, and cream with store-bought pie crust and bake. The result is a chocolate raspberry ganache with a tender pastry top.
This easy dessert recipe gets me so excited. I love how simple it is to put together and it highlights the delicious raspberries that are just coming into season. Oh and the chocolate cream? My favorite part.
Coming up with this pie recipe involved A LOT of taste-testing and so even I, the non-baker, enjoyed the process. Smooshing the raspberries with chocolate and cream in the ramekin creates the luscious filling for the individual pies. Don’t you love that?
What did I choose for a top?
I used a store-bought pie crust for the top, cut into rounds. No need to make any fancy lattice tops or pinch the sides, just cut and place the pre-made crust on top of the filling when you’re ready to bake.
The pie crust caved in a bit while baking but a few berries perched on top made it pretty again. It’s so easy and so good.
For another tasty single serve easy pie recipe, be sure to check out my individual butterscotch apple pie recipe.
- 6 oz. of fresh raspberries
- 2 oz. of semi-sweet chocolate chips (about 4 rounded tablespoons)
- 4 pinches of table salt
- 4 pinches of ground cinnamon
- 1/2 cup heavy cream
- pie dough for 1 pie, rolled out (I buy the refrigerated rolled out crusts sold near the crescent rolls)
- Preheat the oven to 350ºF. Place four three-inch diameter ramekins on a baking sheet (this will just make it easier to get them in and out of the oven later). Put one-quarter of the berries into each ramekin (save 4-8 berries to use as a garnish later though). Add a rounded tablespoon of the chocolate chips to each ramekin and top with each with a pinch of salt and a pinch of cinnamon.
- Stir the berries and chocolate chips a bit, don’t worry if you smoosh the berries since they’re going to get smooshed more as they cook anyhow. Pour 2 tablespoons of cream into each ramekin.
- From the pie dough, cut four rounds slightly smaller than the size of your ramekins. Pop a round of pastry onto the contents of each ramekin.
- Put the pan of ramekins into the oven and cook for 15 minutes. Increase the heat to 425ºF and cook until the pastry is golden brown on top, 10-15 more minutes.
- Remove the pan from the oven and allow the mini-pies to cool for at least 10 minutes. My favorite way to eat them though is to let them cool right down in the fridge so that the chocolate sets up into a fudgey ganache. Top each little pie with one or two raspberries to serve.
This post originally appeared in November, 2012. It was revised and republished in April, 2018.
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