Pie Party!


My friend Barbara has a pie party every year, and every year it gets bigger, better, and more over the top. With almost 100 pies it was impossible for me to taste them all. Not so for one amazing nine year old girl. She was the only person who managed to try them all. 

Speaking of nine year olds, I was happy to have help from my young friend Adie when developing the flavor for my pie this year. I was pretty sure I was gonna make a peach pie, but then Adie said her favorite was raspberry.  Amy chimed in to say raspberry chocolate would be good. Reid suggested that the crust could be chocolate, and my pie was born. 

Once I  got to work on this excellent pie idea I found some rhubarb from springtime in my freezer. I threw that in with the raspberries for a little extra tartness. Vanilla whipped cream with chocolate shavings on top made it look mighty pretty, and taste extra decadent. 

I love getting ideas from other folks, and this pie was totally inspired by friends!

Raspberry Chocolate Rhubarb Cream Pie


3 T. butter – very soft or melted

½ cup semi-sweet chocolate chips

1 cup graham cracker crumbs (16 squares)

¼ cup cocoa powder



5 cups raspberries (can be frozen or fresh)

1 ½ cups sliced rhubarb stalks

¾ cups sugar

3 Tablespoons cornstarch

1 ½ teaspoons vanilla


1 cup heavy cream

3 Tablespoons powdered sugar

1 teaspoon vanilla

1 dark chocolate bar – any variety you like

For the crust: Melt butter in microwave or saucepan. Add chocolate chips and continue to melt stirring until smooth. Stir in graham crumbs and cocoa powder. Press into the bottom and up the sides of a 9 inch deep dish pie pan. Set aside.

For the filling: Mix all ingredients together in a sauce pot. Gently heat over low, stirring occasionally until mixture is thick and bubbly – about 15 minutes or longer if berries were frozen. Pour filling into prepared crust. Let cool on the counter 1 hour, then in the fridge for at least one hour. This can be made a day in advance.

 For the topping Whip together heavy cream and powdered sugar, until fairly stiff, then mix in vanilla. Spread on top of the cooled filling. Using a vegetable peeler, shave off curls of chocolate from the chocolate bar and sprinkle on top of the whipped cream. Decorate with fresh raspberries if desired.

Download and Print Recipe