Raspberry Brownie Pie
5 from 1 vote

Raspberry Brownie Pie

This Raspberry Brownie Pie is the perfect marriage of raspberry and rich chocolate baked inside of a shortbread cookie crust. 

Course Dessert
Cuisine American
Keyword Dessert, Pie, Raspberry, Raspberry Pie, Brownies, Brownie Pie,, Raspberry Brownie Pie
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 8 Slices
Calories 748 kcal
Author Michele Wendt


Raspberry Topping

  • 12 ounces frozen raspberries
  • 3/4 cup water
  • 2 cups sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch (Dissolved in 1/4 cup water.)
  • chocolate chips for garnishing

Shortbread Crust

  • 2 cups all-purpose flour
  • 1 cup butter, softened (2 sticks)
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract

Sour Cream Topping

  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract


Raspberry Topping

  1. Combine raspberries, sugar, water and lemon juice in a medium saucepan.
  2. Bring raspberry mixture to a boil and simmer for 15-20 minutes or until the raspberries have broken down. 

  3. Remove the mixture from the heat and strain through a fine mesh sieve.
  4. Return the strained mixture to the heat. Dissolve the cornstarch in 1/4 cup of water. Whisk the cornstarch into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring constantly. As the topping cooks, it will darken and get thick.
  5. Remove from heat and transfer to a bowl. Cover the topping with plastic wrap making sure the wrap is touching the topping so that it doesn't form a skin. Refrigerate topping until ready to use.

Shortbread Crust

  1. Mix all ingredients in a medium bowl.

  2. Press dough into the bottom and up the sides of a 9 1/2-inch diameter pie plate.

Sour Cream Topping

  1. Mix all ingredients in a small bowl and set aside.

Assembling the Pie

  1. Mix and pour brownie ingredients into prepared pie shell. Bake according to your brownie mix instructions or the recipe you're using. If the edges of your pie crust are becoming too brown, cover with the edges with foil or a pie crust shield. 

  2. When the pie is finished baking and a toothpick or cake tester inserted into the center of the brownie comes out clean, remove from the oven and cool for 5 minutes. Reduce oven temperature to 175 degrees F.

  3. Spread the sour cream mixture over the brownie.

  4. Remove the raspberry topping from the refrigerator and spoon on top of the sour cream mixture. (You will have some topping left over. Refrigerate any extra topping.)

  5. Bake at 175 degrees F for 10 minutes. Remove from oven and cool on wire rack until room temperature. Garnish with chocolate chips and serve.