Chocolate and Raspberry Pie Recipe

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serves: 8
Skill: easy

Nutrition per portion

Calories 648 kCal 32%
Fat 50g 71%
  -  Saturates 29g 145%


  • for the base
  • 300g (10oz) Hobnobs, finely crushed
  • 60g (2¼oz) unsalted butter, melted
  • for the filling
  • 400ml (14fl oz) double cream
  • 250g (9oz) dark chocolate, melted
  • 300g (10oz) raspberries, plus extra, to decorate
  • you will need
  • 20cm (8in) springform tin, the base and sides lined with baking parchment


  • To make the base, place the ingredients in a bowl and mix until well combined. Press into the base of the prepared tin and chill for 1 hour.

  • To make the filling, gently heat the cream in a heavy-based saucepan, remove from the heat and add the melted chocolate, mixing well to bring it together.

  • Crush the raspberries over the biscuit base, cover with the chocolate and cream mix, and leave to set overnight or for a couple of hours. To serve, remove from the tin and decorate the top with fresh raspberries. The pie will keep in the fridge for 2 days.

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(2092 ratings)
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