Berries and Cream Chocolate Pie

By 4 m read

Berries and Cream Chocolate Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

My berries and cream chocolate pie recipe is just what your taste buds are craving. I love all berries, and lucky for me, lots of them are in season right now. Whether it’s strawberries, blueberries, raspberries, or blackberries…if it ends in “berries,” I’m there!

 

I’ve been looking for a light dessert this summer that wouldn’t be heavy after a hot day in the sun. But something that would also satisfy my sweet tooth and lifelong love affair with chocolate.

 

So, a few days ago, I came up with an idea for this fabulous combination of flavors and knew I had to try it ASAP. Using all the berries I could find, combined with a fluffy whipped cream-mascarpone combo and a lightly chocolatey crust…I can’t wait to taste this!

Berries and Cream Chocolate Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

Crust

  • 1-1/2 c all-purpose flour, sifted
  • 1/4 c cocoa
  • 1/4 c powdered sugar
  • 1/2 tsp salt
  • 1 stick unsalted butter, cold, cut into pea-sized pieces
  • A few Tbsp ice water
  • Vegetable shortening for greasing pan

Pie Filling

  • 8 oz mascarpone cheese
  • 2 c heavy cream
  • 1/3 c powdered sugar
  • 1/2 tsp vanilla extract
  • About 3 c of your favorite berries, cut into large pieces (strawberries, blueberries, raspberries, blackberries, etc)
Berries and Cream Chocolate Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

How To Make Berries And Cream Chocolate Pie

Preheat oven to 400°F. Using a food processor, mix together dry ingredients. Then, add cubed butter and pulse just until mixed in to the dry ingredients. Lastly, add a tablespoon of ice water and pulse; repeat adding ice water this way until dough sticks together.

 

Roll out dough on a lightly floured surface and press into pie pan. Cover with a sheet of parchment and add pie weights (ceramic, dry beans, rice, etc). Blind bake crust for 30 minutes (for more info on blind baking, check out my recipe for Fresh Fruit Tart). Remove and let cool on the counter.

 

While the crust is cooling, chop the berries into large chunks. Next, using a KitchenAid stand mixer with whisk attachment, whisk together all filling ingredients until firm peaks.

 

Fill the pie crust halfway with half of the whipped filling, then top with berries. Finally, add the rest of the whipped filling on top, and top with berries. Serve immediately or store in fridge up to 2 days. Enjoy!

Berries and Cream Chocolate Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Do you love fruity desserts as much as I do? Check out a few more of our recipes now!

 

Did you make this Berries and Cream Chocolate Pie? Let us know in the comments below!

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Berries and Cream Chocolate Pie (Photo by Viana Boenzli)

Berries and Cream Chocolate Pie

My berries and cream chocolate pie recipe is just what your taste buds are craving. I love all berries, and lucky for me, lots of them are in season right now.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8

Ingredients
  

Crust

  • 1-1/2 c all-purpose flour, sifted
  • 1/4 c cocoa
  • 1/4 c powdered sugar
  • 1/2 tsp salt
  • 1 stick unsalted butter, cold, cut into pea-sized pieces
  • A few Tbsp ice water
  • Vegetable shortening for greasing pan

Pie Filling

  • 8 oz mascarpone cheese
  • 2 c heavy cream
  • 1/3 c powdered sugar
  • 1/2 tsp vanilla extract
  • About 3 c of your favorite berries, cut into large pieces (strawberries, blueberries, raspberries, blackberries, etc)

Instructions
 

  • Preheat oven to 400°F. 
  • Using a food processor, mix together dry ingredients. 
  • Then, add cubed butter and pulse just until mixed in to the dry ingredients.
  • Lastly, add a tablespoon of ice water and pulse; repeat adding ice water this way until dough sticks together.
  • Roll out dough on a lightly floured surface and press into pie pan. Cover with a sheet of parchment and add pie weights (ceramic, dry beans, rice, etc). 
  • Blind bake crust for 30 minutes. Remove and let cool on the counter.
  • While the crust is cooling, chop the berries into large chunks. 
  • Next, using a KitchenAid stand mixer with whisk attachment, whisk together all filling ingredients until firm peaks.
  • Fill the pie crust halfway with half of the whipped filling, then top with berries. Finally, add the rest of the whipped filling on top, and top with berries.
  • Serve immediately or store in fridge for up to 2 days. Enjoy!

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