Chocolate Raspberry Pot Pies



  • 9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces
  • 3/8 cup granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • Scant 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling


  • 6 egg yolks
  • 4 eggs
  • 1/4 cup granulated sugar
  • 18 ounces semisweet chocolate, melted
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
  • 1 cup raspberries
  • Whipped cream for serving, optional


  • 10 to 12 ramekins


  1. Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy.
  2. Add the egg yolk and vanilla and mix.
  3. Stir the remaining ingredients together, then add to the butter mixture and mix.
  4. Form the dough into a disk, wrap in plastic, and chill for 1 hour.
  5. Meanwhile, sprinkle a work surface with cocoa.
  6. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
  7. Filling: Heat the oven to 375 degrees F.
  8. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light.
  9. Stir the melted chocolate into the egg mixture.
  10. Stir in the melted butter.
  11. Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet.
  12. Bake the pie filling for 6 minutes.
  13. Remove the pies but leave the oven on.
  14. Top each pie with a round of chocolate crust and bake for another 8 to 10 minutes, until crisp.
  15. Let cool slightly and serve with whipped cream.
  16. Or let cool completely and rewarm before serving.
  17. Serve the same day.

Yield: 10 to 12 servings

Posted by Marla at Recipe Goldmine 2/5/2002 5:49 pm.

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