Dark chocolate raspberry pie

 Sorry there are no pictures but this pie doesn't last very long once I make it. 

So, it's been a while since I've even thought about this blog. So here's a treat for anyone who even decides to read this. This is probably my greatest dessert creation to date. It's a healthier alternative to many pies without the crazy ingredients (1/3 cup of sugar for the whole pie). Bonus!

Ingredients
1 Oreo crust ( you can make your own, but I didn't have that kinda time on a weekday)

Chocolate filling
1 cup or 2% Greek yogurt
1/3 cup cocoa powder
1 eggs
1/3 cup sugar
1/2 tbs cornstarch
1 tsps vanilla extract
Pinch of salt
Dash of cinnamon
Handful of dark chocolate chips
1 tsp-tbs of butter

Raspberry sauce
Squirt of fresh lemon juice
1 cup of mashed raspberries ( fresh or frozen)
1 tsp cornstarch



Mash raspberries and lemon juice  in a bowl until a relatively smooth consistency.  Place purée in a small pot on medium heat, mix with cornstarch and sugar until purée thickens. Refrigerate sauce.

Use a chocolate graham cracker or Oreo crust. Brush with beaten egg white and crisp in oven at 375 for 5 minutes.

In a bowl combine cheesecake filling ingredients except eggs. Add eggs one at a time mixing slowly.
Microwave chocolate chips and butter for 20-30 seconds. Mix until creamy and all melted. Mix melted dark chocolate with chocolate filling.

Place dark chocolate chips on bottom of crust. Pour chocolate filling into pie crust 1/2 full. Slowly scoop raspberry purée onto chocolate filling. Create a layer of raspberry. Slowly scoop chocolate filling on top of raspberry layer.  Refrigerate leftover raspberry sauce.

Place pie in oven at 350 for 35-40 minutes. Pie should look done (cooked, firm along edges, and small bubbles) on top but be jiggly in the center. Refrigerate for 2-3 hours minimum. I like to let it refrigerate overnight before serving.

Place fresh raspberries on top of pie for decoration, serve with heated sauce, or whipped cream.
Enjoy!