Saturday, November 27, 2021

Chocolate Raspberry Cheese Pie from @MysteryMacRae

This pie is easy, festive, decadent, and delicious. What more can you ask for in a holiday dessert? We only make it for Thanksgiving or Christmas, never both in one year, and not every year – it’s really that rich. I should make a note to myself, though, to make the pie this summer when raspberries are fresh, and then decorate the top with extra berries. And the next time I make it for Christmas, why not decorate it with crystalized ginger and a bit of candied orange peel? Now visions of even more decadence are dancing in my head!


Chocolate Raspberry Cheese Pie

(adapted from Fast, Fabulous, Foolproof Holiday Desserts – a free recipe booklet from the Borden Foods Corporation, 1997)

Ingredients for the pie:

6 ounces cream cheese, softened

1 14 ounce can sweetened condensed milk

1 egg

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries

1 ready-made chocolate pie crust

Ingredients for the glaze:

2 ounces semisweet chocolate

¼ cup whipping cream


Directions for pie:

Heat oven to 350. With mixer, beat softened cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.

Bake 30 to 35 minutes or until center is almost set. Cool.

Directions for glaze:

When pie is cooled, melt chocolate in cream over low heat. Cook and stir until thickened and smooth. Remove from heat and pour over pie, spreading glaze to meet rim of crust. Garnish however you like (or just eat it up).


Something poisonous is coming March 1, 2022!

About Argyles and Arsenic – book 5 in the Highland Bookshop Mysteries:

After 93 well-lived years, Violet MacAskill is ready to simplify her life. Her eccentric solution? She’ll throw a decanting and decluttering party at her family home—a Scottish Baronial manor near the seaside town of Inversgail, Scotland. Violet sets aside everything she wants or needs, then she invites her many friends in to sip sherry and help themselves to whatever they want from all that’s left.

But a murder during Violet’s party leads to a poisonous game of cat and mouse – with the women of Yon Bonnie Books playing to win!

Available for pre-order in hardback and e-book from your locally owned independent bookstore, Barnes & Noble, and Amazon. Or ask your public library to consider ordering it.


The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.



  1. The Chocolate Raspberry Cheese Pie sounds YUMMY!
    2clowns at arkansas dot net

  2. That sounds wicked good!
    1-"Gradually beat in sweetened condensed milk until smooth." I don't see sweetened condensed milk in the ingredients.
    2-Do you think there is a difference in the final product if you use fresh, rather than frozen, raspberries?

    1. Oh, Libby - thanks for catching that omission! I'll go back and add it. As for fresh vs. frozen, I don't know. The frozen work well, even the broken frozen ones we ended up with this time. Thanks, again, for your eagle eye!

    2. I also corrected the amount of lemon juice - 3 tablespoons, not 2. That's what I get for being in too big a hurry.

    3. Glad you noticed. No way I could have known. I need to work on my powers of clairvoyance!

  3. Two of my favorites, chocolate and raspberries! That looks delicious and sounds so easy. Thanks, Molly!

  4. OMG! That sounds amazing! And it is easy. I love the ginger idea too.

    1. Glad you like the sound of it, Katreader. It's a winner!

  5. Cream cheese, chocolate, and raspberries, perfect for a holiday pie. Thank you for the recipe, Molly!