This no-bake Chocolate Raspberry Pie Recipe is gluten, dairy, nut and egg free. In addition, beyond the sugar already present in the chocolate chips, there is no sugar added to this recipe. The chocolate base is from a fondue recipe I found online and adapted and the rest is my own.
Gluten-dairy-nut-egg free, however, chocolate is made in a facility where white and milk chocolate is made (see more info below)
*Disclaimer: Please note Jennifer Garcia is neither a chef, nutritionist or medical professional so the health/allergen information is based on her own assessment so you must take your own precautions when preparing food to assure good health. Jennifer relieves herself of all responsibility should you choose to alter this recipe in any way or not prepare it properly. All responsibility for well-being is on the person who prepares your meal.
This recipe is for one pie only. The raspberry filling needs to be made one day prior to when you plan on eating, so plan accordingly. The raspberry filling takes approximately 2 hours to prepare, the chocolate filling takes approximately 40 minutes to prepare and it needs to be refrigerated for at least 2 hours. I highly recommend reading the entire recipe and process before starting.
1 bag of chocolate chips – I used Guittard Extra Dark Chocolate Baking Chips 63% cacao 11.5oz gluten-dairy-nut-egg free chocolate made in a gluten-nut-egg free facility however this facility also makes white and milk chocolate so only use if you don’t have a severe allergy to dairy or lactose intolerance MUST READ (red colored bag)
1 tsp vanilla
1/2 pinch of salt
10oz unsweetened coconut milk – I used So Delicious
1 small container of raspberries (35-40 raspberries)
6 tbsp unsweetened 100% apple juice
one 9-inch pre-made frozen pie shell – I used Wholly Wholesome gluten-dairy-nut-egg free pie shell
Equipment & Supplies:
2 large stirring spoons
1 small saucepan (1-2 quart size)
2 small bowls
cling wrap or aluminum foil
Be sure to clean the raspberries thoroughly before using.
Preparation of Raspberry Filling (must be done one day prior to when you plan on eating):
Set aside 5 raspberries for decoration (select the largest and of similar size and shape), place them in a small bowl, pour 1 tablespoon of apple juice over them, then use cling wrap or aluminum foil to cover the bowl and put it in the refrigerator.
Take the rest of the raspberries and put it in the blender. Use purée or smoothie setting to purée the raspberries, add the apple juice 1 tablespoon at a time as you purée them. Be sure it’s fully puréed before continuing, there should be no solid pieces. Then take the strainer and place it above the small bowl and with the large stirring spoon take the raspberry purée out of the blender and put it in the strainer. Only pour 1-2 spoonfuls at a time. So you’ve poured the raspberry purée with the spoon into the strainer which is over the small bowl, now stir the raspberry purée slowly so the purée falls into the bowl while the seeds remain in the strainer. After each 1-2 spoonfuls, take strainer to the sink and run water on it until all seeds are gone. This is a slow process but essential to removing the seeds so don’t try to speed it up or take a short cut. Continue this until all the purée has been strained. Then take spoonfuls of the purée from the bowl and place it in the strainer above the bowl, so as to double strain it. Do this until you are sure there are no seeds left. Then cover the bowl with cling wrap or aluminum foil and place in the refrigerator overnight.
This needs to be done in advance so the raspberries have time to absorb the apple juice which will sweeten them naturally. You can do this 2 days in advance if you prefer really sweet desserts.
Preparation of Chocolate Filling and Pie Shell:
Take frozen pie shell out of the freezer and set aside for 15 minutes to thaw out (follow instructions for whichever pie shell you buy). I recommend setting your oven timer to 15 minutes. Then turn the oven on to 375 degrees (do this right after taking the pie out because ovens usually take 10-15 minutes to preheat).
Pour 10oz of coconut milk into saucepan. Place the saucepan on the stove at medium heat. Watch as the coconut milk gets warm, as soon as it begins to bubble, lower the heat to the second to lowest setting. Watch it carefully, you don’t want it to fully boil or burn. Then after the coconut milk is warm and you lowered the stove setting, slowly add the chocolate, only a 1/4 of the bag at a time, into the saucepan. As you add a few chips in stir it gently into the coconut milk and continue stirring as you bit by bit add it in. Once all the chocolate chips have been added to the coconut milk and has fully melted, add the vanilla and salt and stir some more.
While you prepare the chocolate filling, your oven timer will probably go off, so stop stirring. Place your now partially thawed pie shell into the oven (still at 375 degrees) for 10 minutes. Set your oven timer because you don’t want to burn the pie shell. Then go back to stirring the chocolate chips into the coconut milk. Once the pie shell is slightly brown take it out of the oven.
After chocolate is fully melted and you added the vanilla and salt and stirred it in and the pie shell is slightly brown, then gently and slowly with the spoon pour the mixture into the pie shell. Don’t try to pour it directly from the saucepan because you’ll mess it up. Be careful to only add a bit at a time, continue to stir the chocolate as you go. Also as you pour the mixture into the pie shell slowly and very delicately stir the chocolate filling inside the pie shell. When finished very gently and carefully wipe any chocolate that may have spilled over. Then place the pie in the refrigerator for about 15 minutes.
After 15 minutes, check to see if the chocolate is still liquid or if it has begun to get solid. You can do so by lifting the pie and gently tilt it ever so slightly. If the chocolate filling moves set it down and refrigerate longer. Check again in another 10 minutes. Once a bit solid take the pie out of the refrigerator and the raspberry purée and decorative raspberries. With the spoon gently pour the raspberry purée on top of the chocolate. Only pour a bit at a time and with the spoon gently spread the purée to fully cover the chocolate. When purée is all on the chocolate, then place the 5 decorative raspberries on top in a circle. Then place the pie in the refrigerator for another hour and a half. When ready slice and serve.