PicMonkey Collage

Hello everyone, I hope you are all well.

This pie is so good… the base is covered with a layer of white chocolate, then a layer of raspberry jelly and fresh raspberries, and then on top a luscious chocolate mousse…

Here is the recipe, enjoy!


Chocolate & Raspberry Pie  (1 large or 6-8 mini pies)

  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup + 1 tablespoon (150 g) unsalted butter
  • 2 tablespoons maple syrup or runny honey
  • 1 ½ cups (190 g) all-purpose flour
  • 1/4 cup (40 g) whole wheat flour
  • ¼ teaspoon salt
  • 1  1/2 oz. (45 g) white chocolate
  • 1-2 packets Raspberry jelly powder
  • 5-7 oz. (150-200 g) fresh raspberries

Preheat the oven to 350 ˚F (180 ˚C).

Put the light brown sugar into a bowl with the butter and maple syrup, beat until fluffy.

5B7C5353 (2)


Sift together the flour, whole wheat flour and salt into another bowl, then add this to the mixture in three additions. Mix until the dough comes together, no longer.

5B7C5373 (2)


Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes.

5B7C5609 (2)

When 30 minutes are over, roll out the dough using a rolling pin.

Line the pie dish with the dough, then prick the base with a fork. Place the dish in the fridge for another 30 minutes.

Bake for about 15 minutes (check after 10). You could use pie weights here, then you’ll be sure to get perfect pies.

Leave to cool completely before brushing the bases with melted white chocolate.


Brush the cooled bases with the melted chocolate, arrange a few fresh raspberries on top.

Pour in the jelly, which you have prepared according to packet instructions. Make sure it has started to set before you use it here.

Chill for at least 1-2 hours.


Top it all off with this chocolate mousse, just omit the Daim.

Decorate with some fresh raspberries and enjoy…


Hugs from me to you.

PicMonkey Collage3









Print Friendly