This No-Bake Double Chocolate Raspberry Pie is rich, creamy, and bursting with raspberry goodness! A chocolate cookie crust is layered with sweet raspberry jam and topped with a silky dark chocolate ganache filling. Finished with fresh raspberries, this decadent dessert is perfect for any occasion—without turning on the oven!

Ingredients

Serves: 8

• 1 ⅔ cups chocolate cookie crumbs
• 4 tablespoons butter, melted
• ⅓ cup raspberry jam
• 1 cup 35% heavy cream
• 1 ¾ cups semi-sweet chocolate, coarsely chopped
• ¼ teaspoon instant coffee
• ½ teaspoon vanilla extract
• 1 tablespoon butter
• Fresh raspberries, for garnish

How to Make No-Bake Double Chocolate Raspberry Pie

Step 1: Make the Chocolate Cookie Crust

• In a medium bowl, stir together chocolate cookie crumbs and melted butter until evenly combined.
• Press the mixture firmly into the bottom and sides of a 9-inch pie plate using your hands or the bottom of a glass.
• Refrigerate for at least 20 minutes to set.

Step 2: Prepare the Chocolate Ganache Filling

• In a small pot over medium-low heat, warm the heavy cream until it starts to steam and bubbles form around the edges.
• Stir in the instant coffee and vanilla extract. Turn off the heat.
• Add the chopped chocolate and stir continuously until melted and smooth.
• Stir in butter until fully combined.

Step 3: Assemble the Pie

• Remove the chilled crust from the fridge.
• Spread raspberry jam evenly over the bottom of the crust.
• Pour the chocolate ganache mixture over the jam, smoothing the top.

Step 4: Chill & Serve

• Refrigerate for at least 4 hours (or overnight) until fully set.
• Just before serving, garnish with fresh raspberries.
• Slice and enjoy!

Tips & Variations

• Make it extra indulgent: Add a drizzle of melted white chocolate over the raspberries before serving.
• Want a crunchier crust? Bake the cookie crust at 350°F for 8 minutes before chilling.
• No instant coffee? Skip it, but it enhances the chocolate flavor beautifully!
• Dairy-free option: Use coconut cream and dairy-free chocolate for a plant-based version.

FAQ

How long does this pie last?
Store in an airtight container in the fridge for up to 4 days.

Can I freeze it?
Yes! Freeze the pie without raspberries for up to 2 months. Thaw overnight in the fridge before serving.

What other toppings work well?
Try whipped cream, shaved chocolate, or crushed freeze-dried raspberries for extra flair!

And that’s it for No-Bake Double Chocolate Raspberry Pie! If you try it, tag me on Pinterest or Instagram—I’d love to see your creation! For more easy no-bake desserts, check out my latest recipes here.

No-Bake Double Chocolate Raspberry Pie

Print Recipe

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3.5 from 2 reviews

• Author: Andrea Buckett

Ingredients

1 2/3 cups of chocolate cookie crumbs

4 tablespoons butter, melted

1/3 cup raspberry jam

1 cup 35% cream

1 3/4 cups coarsely chopped semi sweet chocolate

1/4 teaspoon of instant coffee

1/2 teaspoon of vanilla extract

1 tablespoon butter

Fresh raspberries

Instructions

1. Add the cookie crumbs and butter to a bowl and stir until all the butter has been absorbed and they look like black sand. Transfer the cookie crumb mixture to a 9-inch pie plate. Use your hands or bottom of a glass to press the crumb mixture evenly into the bottom and sides of the pie plate. Transfer the pie plate to the refrigerator to let the crust set.

2. In the meantime, add the cream to a small pot. Set the pot over medium-low heat and heat gently.Heat the cream until it starts to steam and little bubbles appear around the edges. Stir in the instant coffee and vanilla extract. Turn off the heat.

3. Add all the chocolate to the cream and stir continuously until the chocolate is melted. Add the vanilla and butter and stir until the butter is melted.

4. Remove the pie crust from the fridge. Dollop the raspberry jam on the bottom of the crust and spread it out into an even layer over the bottom.

5. Pour the chocolate mixture over the raspberry jam.

6. Refrigerate for a minimum of 4 hours or overnight.

7. Just before serving, garnish the top of the pie with fresh raspberries and slice.