Raspberrry & Chocolate Pie

The chocolate-coated crust is the engineering trick that keeps this make-ahead pie from going soggy in the fridge. Brushed onto the warm vanilla wafer base while the chocolate chips are still molten, that thin layer creates a waterproof barrier between the pecan crumb crust and the cream cheese filling above.

For the filling, fold stiffly whipped cream into beaten cream cheese on the lowest mixer speed. Higher speeds knock the air right out and you end up with a gluey, dense layer instead of a light cloud-soft filling that holds its shape on the fork.

The raspberry topping leans on a trick borrowed from French tarts: melted seedless jam tossed with drained berries acts as both glue and glaze. Each piece of fruit gets a glossy coat that reads bakery-window pretty.

Chef Tips

• Drain those thawed raspberries on paper towels for at least ten minutes. Wet berries thin the jam and weep through to the cream filling.
• Beat cream cheese alone until it is fully smooth before adding sugar. Sugar makes lumps harder to break up later.
• Refrigerate eight hours minimum, overnight is better. The filling firms up dramatically and slices clean.
• Run a hot knife through for sharp wedges and wipe between cuts so the chocolate edge stays clean.

Variations

• Use graham cracker crumbs in place of vanilla wafers for a more rustic crust.
• Substitute blackberries and apricot jam for a different fruit profile.
• Stir a teaspoon of orange zest into the filling for a bright citrus note against the chocolate.