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Chocolatey cream cheese filling swirled with raspberry jam, baked to creamy perfection in a chocolate crust, and finished with fresh raspberries.
Prep Time: 20-25 Minutes
Cool/Setting Time: 1 Hour
Total Time: 1½ Hours
Serves: 8
What you need
1
9" Keebler® Ready Crust® Chocolate Pie Crust
16
oz. cream cheese, room temperature
14
oz. sweetened condensed milk
2
eggs
3
oz. chocolate pudding mix
3
Tbsp raspberry jam
12
raspberries, plus more for topping
Let's get making
1.
Preheat oven to 250°F.
2.
Place cream cheese in a stand mixer with a paddle attachment and mix on medium-high speed for 2 minutes until completely whipped and smooth.
3.
Reduce stand mixer speed to medium, then add sweetened condensed milk and mix until incorporated.
4.
Add eggs into cream cheese mixture one at a time, scraping sides as needed.
5.
Add 3 oz. chocolate pudding mix and mix until combined.
6.
Pour batter into Keebler® Ready Crust® Chocolate Pie Crust, stud 12 raspberries through the batter, and spoon raspberry jam into middle of the pie. Use a wooden skewer to swirl jam throughout pie.
7.
Bake for 1 hour or until center is set.
8.
Cool completely, top with additional fresh raspberries, and serve.
Chocolate Pie Crust
