Ever heard the phrase, “Easy as pie?” Whoever coined that has defs made this pie before. Seriously. It’s so easy. In the summer when my friends are like “let’s have a baked goods potluck” (which happens more than you’d think BTW) this is my go to recipe because it takes around an hour to make and isn’t hard at all. If you can whip cream and turn on an oven, you can make this pie. If you can’t do those things, find someone who can (or use that handy thing called google) and you’re golden.
Not only is this recipe super easy, it’s also customizable. Don’t like milk chocolate? Use dark chocolate or white chocolate. Don’t like raspberries? Use strawberries instead. It can be tailored to your exact specifications. In fact, the recipe I use (which my mom clipped from a newspaper years ago) says to only use strawberries, but instead I use the patriotic combo of raspberries, blackberries, and blueberries. It’s all up to you.
To start making this pie you need a pie crust (duh). I used a pre-made frozen one, but if you know how to make pie crust from scratch: props to you because I don’t. This pie doesn’t have a top, so you just need the bottom shell to fill with happiness and yumminess (aka berries and whipped cream).
While the pie crust is cooking away, take a pot, fill it with water, and bring that water to a boil. Put a heat-safe dish over the boiling water and fill with chocolate. The original recipe calls for 2 ounces, or 1/4 cup, of chopped chocolate but I usually end up using a little more and eyeballing it. This time, I used a mix of milk and dark chocolate. Once the chocolate is all melty, remove it from the heat.
Then take the pie crust (once it’s done cooking obvi.) and start spreading that melted chocolate all over the crust. Once the crust is covered in chocolate, put it in the fridge to cool and let the chocolate set. Leave it in for about 15 minutes, or until the chocolate is hard.
While the pie is in the fridge, start whipping your cream. Whip 1 cup whipping or heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract until you reach stiff peaks (you can tell if your whip cream is at stiff peaks if you flip the bowl over and it stays put. Please do this slowly in case it hasn’t reached this point yet). I’ve found that stiff peaks is the best to work with when mixing in the fruit and chocolate chips.
Once you’ve reached stiff peaks, take your berries (like I said, I use blackberries, raspberries, and blueberries) and mix them in with the whipped cream. I never measure the amount of fruit I use, but it’s usually one 6oz. box of each. I’m a big fan of raspberries and blackberries, so I tend to put more of those and less blueberries in (see what I mean about customization??). Just go with what looks right to you.
Once you mix the berries in, add some chocolate chips to that mixture. I usually use 1/4 or 1/2 of a cup of mini chocolate chips. Mini chocolate chips tend to work better for this recipe because they mix better and don’t overwhelm the pie.
When that mixture is all ready to go, it’s time to take the pie crust out of the fridge. All you have to do now is scoop that whipped cream and berries into the crust. Throw that pie back into the fridge for an hour or two, or until you’re ready to eat it and you’re done! Woo!
This pie is super refreshing and sweet, without being too sweet. It’s the perfect summer dessert.
1 9 inch pie shell, baked
2 Ounces Chocolate (chopped)
Berries of your choosing
1 cup heavy or whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
1. Melt chopped chocolate over boiling water. Stir until smooth and then remove from heat
2. Brush melted chocolate over pie shell. Refrigerate 15 minutes
3. Combine Cream, Sugar, and Vanilla and whip until stiff
4. Fold in berries and chocolate chips
5. Fill pie shell with whipped cream mixture
6. Refrigerate 1-2 hours