Dazzle Berry Pie

Raspberries and chocolate are the heart's desire in this dazzling pie.


  • 1/2 package (15 ounces) refrigerated pie crusts (1 crust)
  • 1 cup boiling water
  • 1 package (3 ounces) raspberry gelatin
  • 1/3 cup seedless raspberry jam
  • 2 squares (1 ounce each) semi-sweet chocolate for baking
  • 1 container (8 ounces) sour cream
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1/2 pint fresh raspberries (about 1 cup), divided
  •  Powdered sugar


  1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

  2. Stir boiling water into gelatin in Small Batter Bowl; stir at least 2 minutes until completely dissolved. Add jam; stir until smooth. Cool until gelatin begins to thicken.

  3. Place chocolate in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Pour chocolate into small resealable plastic food storage bag; twist top of bag and secure. Cut a small tip off corner of bag to allow chocolate to flow through. Pipe chocolate around top edge of pie crust. Using remaining chocolate, pipe eight heart-shaped decorations onto Parchment Paper; refrigerate 15 minutes or until set.

  4. Combine sour cream and 2 cups of the whipped topping in Classic Batter Bowl. Add gelatin mixture; whisk until smooth with Stainless Whisk. Reserve 1/3 cup raspberries; set aside. Sprinkle remaining raspberries evenly over bottom of pie crust; pour filling over berries. Chill at least 3 hours or until set.

  5. Fill Easy Accent® Decorator with remaining whipped topping. Pipe eight rosettes evenly around edge of pie. Arrange chocolate heart decorations between rosettes. Place reserved berries in center. Lightly sprinkle pie with powdered sugar using Flour/Sugar Shaker. Cut into wedges and serve using Slice 'N Serve®.


  • 8  servings

Nutrients per serving:

Calories 380, Total Fat 19 g, Saturated Fat 13 g, Cholesterol 30 mg, Carbohydrate 45 g, Protein 3 g, Sodium 140 mg, Fiber 2 


U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 4 fat (3 carb) 

Cook's Tips:

When placing pie crust in the pie plate, evenly ruffle edge of crust for picture-perfect results. To keep crust from slipping down sides of pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places.

To cool the gelatin mixture quickly, place in chilled Chillzanne® Mini-Bowl or set over bowl of ice. Stir frequently until gelatin is cooled and slightly thickened.

Garnishing desserts with chocolate decorations is elegant yet easy. To make pretty decorations in a jiffy, pipe melted chocolate into desired shapes onto a parchment paper-lined Chillzanne® Platter that has been chilled. In about 5 minutes, the decorations will be ready.

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