My Raspberry Chocolate Mascarpone Pie recipe is a rich, chocolatey dessert that is balanced out with a sweet and tart raspberry jam. It is an indulgent dessert that is smooth and decadent. It is perfect for holidays, Valentine’s Day, birthdays and more. Save this to Pinterest now so you can always find it!
I made my French Silk Pie this year for Thanksgiving and one night I came downstairs to find Kevin snacking on it with a spoonful of my honey cranberry sauce next to it. He said, “I love this but I always need a little fruit with my chocolatey things.” I just shook my head and took a bite of his slice. However, I know he loves chocolate and raspberry together so as an early Valentine’s Day dessert, I decided to make him this Raspberry Chocolate Mascarpone Pie to fulfill his chocolate lover dreams with a little bit of fruit.
What is Mascarpone?
Mascarpone is an Italian cheese that is fresh, soft and very rich. It is a cow’s milk cheese and comes from Northern Italy. It is often incorporated into dessert and breakfast dishes, but it can also be used in savory recipes too. Mascarpone cheese contains 70-75 percent milk fat and that gives it a smooth and creamy texture. It is not cream cheese and has a much higher fat content than cream cheese. This gives desserts a much richer flavor than say a no bake cream cheese dessert. Sometimes people will try to substitute ricotta cheese for Mascarpone cheese but that will not work in this recipe. You truly do need Mascarpone cheese.
Homemade Raspberry Jam
I love a good homemade jam. From putting them on toast or crusty bread with cheese or using them in desserts, I believe there are just a lot of uses for homemade jam. In this case, I made a homemade raspberry jam to top off the Raspberry Chocolate Mascarpone Pie. It includes raspberries, sugar, honey, lemon juice and a little bit of a corn starch slurry for thickening. This will need to fully cool before using it and I recommend making it at least the day before you need it. You can make it up to a week in advance though and store it in the refrigerator in an air tight container. The lemon juice will act as a natural preservative for that time.
Crust for the pie
My Raspberry Chocolate Mascarpone Pie uses my sour cream pie crust. I will include that recipe below too. If you want the traditional pie crust, you can find my recipe for that {HERE}. That recipe will make two blind bake pies. You will need to Or you can use a store bought pie crust and blind bake that according to package directions.
What is a sour cream pie crust
Unlike a regular pie crust, the sour cream pie crust is a little more moist and we love it because it is slightly more like eating a cookie. It incorporates sour cream to help keep the crust like a moist pastry. I generally make it in one bowl versus bring out the food processor, but it does not hold its shape like a standard pie crust would. The flavor is delicious but it is not going to be something you want to use for making a beautiful edge or decorations for the top of the pie. That said the taste profile and texture just really go so beautifully with my Raspberry Chocolate Mascarpone Pie recipe.
What does it mean to blind bake a pie?
No matter which crust you use, for this recipe you will need to blind bake it. That means you will need to bake the crust before adding the filling. When it comes to blind baking a pie crust, some recipes will you require that you fully bake the crust before adding the filling and some will require you partially bake the crust before filling it. For my Raspberry Chocolate Mascarpone Pie, you will need to fully blind bake the pie crust before filling it. So you can use my Sour Cream Pie Crust recipe below, the more traditional pie crust recipe I linked above or a store bought pie crust.
Pie weights
No matter what, you will need to use pie weights for making a blind bake pie crust. I have sometimes used dried beans or you can use traditional pie weights. If you use dried beans, use 24 oz. If you want to use pie weights, I have these ones {HERE}. You will need to use two containers of them. No matter what you are using, make sure to push the weights up against the sides of the pie to help with shrinkage. The Sour Cream Pie Crust does tend to shrink more than some other recipes.
Making the filling
The filling for the Raspberry Chocolate Mascarpone Pie is incredibly easy to make. There’s no eggs or anything in the filling so it is just getting the ingredients to a melting point so you can lightly whisk them together. The Mascarpone Cheese, semi-sweet chocolate and confectioner’s sugar are mixed together until they melt. Then, heavy cream is whipped and added into the cooled chocolate mix. The dessert is then just chilled before it gets topped with the raspberry jam and fresh raspberries.
Sides of whipped cream
I enjoy Raspberry Chocolate Mascarpone best with a little bit of whipped cream on the side. For me personally it helps to cut the richness a bit. You can find my recipe for whipped cream {HERE} or you can use your own or store bought too.
Tips for success for the Raspberry Chocolate Mascarpone Pie
- Make sure to make the jam ahead of time. It truly needs to filly cool. Or you can buy jam to top the pie with.
- When making the crust, make sure to give it the time to rest in the recipe below. It is very important to keep it from shrinking.
- For the filling, just make sure the chocolate mix has a little time to cool before mixing the whipped cream into it. Then make sure you allow it the full time to chill in order for the filling to set up correctly into the rich, creamy pie.
- If you want to save the leftovers, lightly cover the pie and place it in the refrigerator. We had it for about five days and Roman was still eating it.
Looking for more dessert ideas?
If you love a good dessert like my Raspberry Chocolate Mascarpone Pie, try these too!
- French Silk Pie recipe {HERE}
- Homemade Chocolate Brownies {HERE}
- Sandwich Heart Cookies with Raspberry Jam {HERE}
- Blackberry Slab Pie {HERE}
- Homemade Apple Pie {HERE}
- Strawberry & Cream Cheese Pie {HERE}
- Homemade Strawberry Shortcake {HERE}
- No Bake Chocolate Lasagna {HERE}
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Thank you so much for visiting today, friends! I hope that you love the Raspberry Chocolate Mascarpone Pie recipe. You can find a full, printable recipe below. Happy eating!
Raspberry Chocolate Mascarpone Pie recipe
Equipment
- 1 9-inch Pie pan
- Sauce pan for making the filling
- Hand mixer or stand mixer
Ingredients
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 This is for mixing with the corn starch to make a thickening slurry.
Ingredients 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 cut into cubes
- 2 eggs, room temperature
- 1/4 cup sour cream, room temperature
- Spray cooking spray for the pie pan I use an olive oil cooking spray.
Ingredients 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, whole raspberries for topping
Instructions
Instructions for the Raspberry Jam
- Combine the raspberries, sugar, honey and lemon juice in a sauce pan. Stir continuously until the sugar melts and dissolves into the mix. Then bring to a light boil on low to medium heat. Mash the raspberries lightly as needed.
- Once lightly boiling, reduce the temperature on the stove to a simmer the mix for 20 minutes. Stir occasionally to make sure nothing is sticking to the bottom too much.
- Once the time is up, mix the corn starch and water together in a small bowl and then whisk the mix into the jam to thicken it. Simmer it for another 5 minutes. Then remove it from the heat and let it cool completely.
- Once it has cooled, place it in a jar and refrigerate it for at least 3 hours. Preferably, make this in advance and let it cool overnight. It will continue to thicken as it cools.
Instructions for the Sour Cream Pie Crust
- To make the pie crust, combine all your dry ingredients together and whisk thoroughly. Then add the butter, eggs and sour cream and mix well with a hand mixer. Make sure the butter has mostly combined with the other ingredients. If you still have some small lumps of butter that is fine.
- Once everything is combined, pour the dough onto a piece of parchment paper and pull the dough into a ball. You will have to work it with your hands some to bring it together. It will be piece-y feeling and coarse but once you start to work with it, it will fold into the ingredients nicely. Cover and chill for 1 hour.
- When the hour is up, remove the dough from the bowl and turn out onto a floured surface. Use some flour on your hands if needed to pull the dough into a nicer ball shape. Sometimes I will work it together to remove any remaining lumps of butter or coarse sections of sugar. Then use the floured rolling pin to roll it out into a circular shape.
- Once rolled, spray the pie dish with oil and place the crust in the dish. I like to place my pie dish onto of my rolled crust and flip it all over. Make sure it goes all the way to the edges or even has some overhang. Plan for the crust to shrink a little bit. I usually use the full amount of dough for this and make the crust nice and thick. Any extra overhang is folded back onto the crust along the rim.
- Crimp the edges of the pie and prick the bottom of the crust with a fork several times. Let the dough rest for 10 minutes on the counter and 30 minutes in the refrigerator in the pie pan to let the gluten settle. This will all help the pie crust so it doesn't shrink too much. Meanwhile, preheat the oven to 375 degrees.
- When the rest time is up and the oven is pre-heated, remove the pie crust from the refrigerator. Place a piece of parchment paper into the crust and add the pie weights inside. Two packages of pie weights or 24 oz of dried beans.
- Bake for 20 minutes. Then remove the crust from the oven and careful remove the pie weights. Bake the crust for another 15 minutes. The bottom of the crust might be a little puffed up when you pull it out. I place the payment paper with the pie weights back in the pie to push that down and then let it cool like that. Then, chill in the refrigerator for 2 hours.
Making the Chocolate Mascarpone filling
- When the pie crust is close to being fully chilled, begin the filling by combining the mascarpone, chocolate bars and confectioners sugar in a sauce pan. Heat over low heat until everything melts together. Mix and whisk until it does. It will be tough in the beginning but easier as it melts. Then pour it into a glass bowl and let it cool for 10 minutes.
- Meanwhile, whip the heavy cream until it forms stiff peaks. As long as the chocolate mix has cooled, combine the whipped cream and whisk it into the chocolate mix. The combination will still seem a little runny. It will not thicken until it cools.
- Chill to set in the refrigerator for at least 3 hours. Then top with the raspberry jam and raspberries.
- Serve with whipped cream on the side!
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