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.
Servings: 8
Calories: 533kcal
Ingredients
Crust
- 1-½ cups all purpose flour, sifted
- ¼ cup cocoa powder
- ¼ cup powdered sugar
- ½ teaspoon salt
- 1 stick unsalted butter, cold, cut into pea-sized pieces
- A few tablespoon ice water
- Vegetable shortening for greasing pan
Pie Filling
- 8 ounces mascarpone cheese
- 2 cups heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- About 3 cups 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 stand mixer with whisk attachment or handheld electric mixer, whisk together all filling ingredients (except the berries) until you get 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!
Notes
Nutrition
Calories: 533kcal | Carbohydrates: 26g | Protein: 5g | Fat: 47g | Sodium: 187mg | Potassium: 129mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1651IU | Vitamin C: 2mg | Calcium: 91mg