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Chocolate Raspberry Cloud

Rated as 4.41 out of 5 Stars

"This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate."
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Ingredients

servings 591 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
  2. To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
  3. Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
  4. Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

Nutrition Facts


Per Serving: 591 calories; 34.7 g fat; 68 g carbohydrates; 5 g protein; 94 mg cholesterol; 358 mg sodium. Full nutrition

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Reviews

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  1. 37 Ratings

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Most helpful positive review

This dessert is incredible. Instead of making it into a pie though, I doubled the ingredients and prepared it in a 9 x 13 pan. While I was making it, I knew it would be good, but was I wrong-i...

Most helpful critical review

I was compelled to make this dessert after reading all the reviews. I'm a good cook who truly enjoys spending time in the kitchen...but there wasn't one person in my household of 5 who liked thi...

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This dessert is incredible. Instead of making it into a pie though, I doubled the ingredients and prepared it in a 9 x 13 pan. While I was making it, I knew it would be good, but was I wrong-i...

This is a great recipe; a perfect "make-ahead" for company. I used 2.5 c of fresh raspberries and 0.25 c 10x sugar for the raspberry syrup.

I was compelled to make this dessert after reading all the reviews. I'm a good cook who truly enjoys spending time in the kitchen...but there wasn't one person in my household of 5 who liked thi...

WOW! Chocolate and raspberries, how much better can it get than that? I thought I had died and gone to heaven. Thanks for sharing.

Outstanding! I had to make my own raspberry syrup as others did. Smuckers.com does have it available on-line and you can search the site for the product availability near you (thank you Lindsa...

This is excellent! The hardest part of this recipe was waiting the 12 hours to cut it (we only waited 8) and finding the Raspberry Syrup in my area. I never did find the syrup so I used the Rasp...

This was so simple and yet so tasty!

Very good! I'd like to try to make a healthy version of this. But it looked really beautiful... I used red food coloring in the whipped cream, and put raspberries and grated chocolate on top. ...

This was really good. My kids thought I was crazy putting cookies in for the layer, but I let it refrigerate overnight, and it was perfect. Yum! (I made it for Valentine's day, and decorated it ...