When it comes to food, favors are typically dulled by freezing. It’s just harder to fully taste something frozen.
But when it comes to the intense combination of chocolate + raspberry, well those flavors hold up beautifully even when frosty. The taste, texture, and chill all combine to make each bite just pure bliss. Eating a slice of this pie is an experience to be savored!
No Bake Frozen Chocolate Raspberry Pie Recipe Tips
Chocolate Cookie Crust
This recipe calls for 14 “full size” chocolate graham crackers, meaning the entire rectangular sheet of graham cracker. This should weigh 227 grams or 8 ounces. If you’re using pre-ground crumbs, it should be 1 cup crumbs.
I like to use a springform pan for this recipe so you can pop it right on out onto a cake stand or serving platter and cut clean slices super easily.
This pie filling has a few different components that you prepare separately then mix together. You will dirty a few bowls, but it’s how we achieve a creamy frozen pie that involves no baking and no ice cream machine. You will need a few different standard kitchen appliances, though.
You start by blending together raspberries, sugar, and cocoa powder. If you’re using frozen raspberries, thaw them beforehand. Either will work! I like to press this mixture through a fine mesh strainer to remove the raspberry seeds. However, if you prefer the seeds feel free to skip this step.
Next, you take an electric mixer and beat the cream cheese, yogurt, and powdered sugar. This contributes a light yet creamy texture to the pie. You see, raspberries have water content that gets hard and icy when frozen. So we counteract that by adding richness and sugar to help keeps things softer. Beating air into this mixture will lighten the texture.
You then add combine the raspberry mixture, cream cheese mixture, and cooled melted chocolate chips. When you add the melted chips something interesting happens. They become a sort of “stracciatella” texture because of the cold yogurt. Flecks of hardened chocolate become woven into the pie filling. Yum!
Lastly, whip the cream until stiff peaks form. Be sure to use cold heavy whipping cream. You can use a clean bowl with your mixer, or an immersion blender with a whisk attachment, or even whip the cream by hand if you’re feeling strong.
The key is to gently fold the cream into the raspberry cream cheese mixture. You don’t want to deflate too much of that air that we just whipped in. Again, this is all done to create a beautifully smooth, creamy, and light texture without needing an ice cream machine.
Chilling, Serving, and Storing
Freeze the pie for at least 4 hours before serving. I typically like to make it the night before I plan on serving it. Keep it covered in the freezer for up to 1 week.
Before serving, let it sit at room temperature for 5 to 10 minutes so it’s easier to slice and enjoy. Drizzle more melted chocolate on and serve alongside fresh raspberries for a special touch.