Chocolate Truffle Raspberry Pie

Summer dinners call for this easy, beautiful tart.

Fresh berries and chocolate make for a heavenly match in this pie, which can be prepared in just 15 minutes the day before your next get-together.

10 people



  • Finely chop chocolate and place in a bowl. Scatter berries in tart shell. Heat cream, sherry and vanilla in a small pan, stirring often, until bubbles form around sides. Pour over chocolate and stir gently until chocolate is melted.
  • Pour chocolate mixture over berries in pie shell and smooth top, covering all berries. Leave at room temperature for half an hour, then refrigerate at least 2 hours or overnight before serving. Serve chilled with a scattering of pistachio nuts and more berries.