Looking for a rich, silky dessert that’s bursting with berry flavor and chocolatey indulgence? This Milk Chocolate Raspberry Pie is a no-bake showstopper that delivers the perfect balance of sweetness and tang. Made with a buttery cookie crust, creamy milk chocolate filling, and fresh raspberries, this pie is as beautiful as it is irresistible.
Whether you’re hosting a holiday, treating yourself, or preparing a make-ahead dessert for guests, this pie is guaranteed to impress — without turning on the oven.
Ingredients
For the Crust:
- 200g graham crackers or digestive biscuits (about 2 cups crumbs)
- 100g unsalted butter, melted (about ½ cup)
For the Chocolate Filling:
- 200g milk chocolate, finely chopped (or high-quality milk chocolate chips)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1½ cups fresh raspberries
- Optional: extra melted chocolate for drizzling or whipped cream for serving
Preparation Time
- Prep time: 20 minutes
- Chill time: 3–4 hours (or overnight for best results)
- Total time: ~4 hours including chilling
Step-by-Step Instructions
Step 1: Prepare the Crust
- Finely crush graham crackers or digestive biscuits in a food processor or with a rolling pin.
- Mix crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base and sides of a 9-inch pie dish.
- Chill in the refrigerator while you prepare the filling (at least 15 minutes).
Step 2: Make the Chocolate Ganache Filling
- Heat heavy cream in a small saucepan until it just begins to simmer. Do not boil.
- Pour hot cream over chopped milk chocolate in a mixing bowl. Let sit for 1–2 minutes.
- Stir gently until smooth and glossy. Add vanilla and a pinch of salt. Mix to combine.
- Pour the filling into the chilled crust and smooth the top.
Step 3: Add the Raspberry Topping
- Gently place fresh raspberries on top of the chocolate filling in any design you like — in circles, lines, or clustered in the center.
- Optionally drizzle with melted chocolate for extra flair.
Step 4: Chill and Serve
- Refrigerate the pie for 3–4 hours, or overnight, until set and firm.
- Slice with a sharp knife and serve chilled. Add whipped cream if desired.
Serving Tips
- Serve with vanilla bean ice cream for a creamy contrast.
- Garnish with mint leaves or edible flowers for a more elegant presentation.
- This pie holds up well when refrigerated and can be made a day in advance for stress-free entertaining.
Nutritional Highlights
| Nutrient | Per Slice (1 of 10) |
|---|---|
| Calories | 340 kcal |
| Protein | 4 grams |
| Total Fat | 23 grams |
| Saturated Fat | 14 grams |
| Carbohydrates | 32 grams |
| Sugars | 21 grams |
| Fiber | 2 grams |
| Sodium | 90 milligrams |
| Vitamin C (from raspberries) | 15% DV |
Note: Percent Daily Values are based on a 2,000-calorie diet.
Why This Recipe Works
- Milk chocolate offers a mellow, creamy base that pairs beautifully with tart berries.
- Fresh raspberries cut through the richness and add a bright, juicy contrast.
- No baking required — ideal for summer days or busy prep schedules.
- Customizable crust: You can substitute chocolate cookies or use gluten-free options.
Optional Variations
- Dark chocolate twist: Use bittersweet chocolate for a richer, more intense flavor.
- Nut crust: Add crushed almonds or hazelnuts to the crust for a crunchy twist.
- Vegan version: Swap dairy cream with full-fat coconut milk and use vegan chocolate.
This Milk Chocolate Raspberry Pie is proof that you don’t need to bake to impress. Its creamy texture, vibrant berries, and elegant look make it perfect for special occasions, yet simple enough for an everyday indulgence. Plus, it’s endlessly customizable — so feel free to make it your own.