Raspberry Mint Chocolate Pie Jars
- Yield: 8 servings
The mix is smooth and rich, and the raspberries at the bottom really finish it off to perfection. I recommend this recipe for any time of year, any occasion. This dessert is decadent yet its texture keeps it light. Plus, it looks fancy but is easy to make.
- Graham Cracker Crust, double batch
- 3/4cup semisweet chocolate chips
- 2cups fresh or thawed frozen raspberries, plus additional for garnish
- 8ounces dark chocolate
- 2tablespoons plus 1 3/4 cups whipping cream
- 2tablespoons unsalted butter, melted
- 1teaspoon vanilla extract
- 1/8teaspoon scant (7 drops) mint extract
- 3tablespoons confectioners' sugar
- 1 (8-ounce) pkg cream cheese, at room temperature
- Mint leaves, for garnish
- Preheat the oven to 325F. Place a rack in the center of the oven.
- To make the crust, follow the Graham Cracker Crust recipe, making a double batch. Place the Graham Cracker Crust mixture into the jars, distributing it evenly among the 8 jars. Starting in the center, use your fingers to press the crust over the bottom and up the sides of the jar.
- Place the filled jars on a cookie sheet, and bake for 20 minutes. Remove the jars from the oven, place the chocolate chips evenly in the bottom of the 8 jars, and place the jars back in the oven. Cook 4 to 8 more minutes, until the crust starts to get golden brown on the edges. Remove the Piejars from the oven. While the jars are still hot, use a spatula to gently spread the melted chocolate chips over the bottom of the crust shells. Place the Piejars on a rack to cool.
- When the Piejars are cool, line the bottom of each crust with fresh raspberries, setting aside some berries for garnish.
- To make the filling, in a medium saucepan over low heat, cook the dark chocolate with the 2 tablespoons of whipping cream, stirring constantly for 2 to 3 minutes, until the chocolate is melted and the mixture is thick. Add the butter, vanilla, and mint extract, and stir to combine, cooking for another minute. Remove from the heat.
- In a large bowl with an electric mixer, beat the confectioners’ sugar and cream cheese together at medium speed until fluffy, 2 to 3 minutes. Add the melted chocolate mixture, and stir to combine. Set aside.
In a medium bowl with an electric mixer, whip the remaining 1 3/4 cups whipping cream until light and fluffy. Fold the whipped cream gently but thoroughly into the chocolate mixture.
- Spoon the chocolate mixture evenly over the raspberries in the 8 Piejars. Cover the Piejars and refrigerate them overnight. To serve, garnish with fresh raspberries and mint leaves, if desired.