Chocolate Raspberry Cookie Pie

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  • 300g chocolate cookies, finely crushed
  • 120g butter, melted
  • 150g fresh raspberries
  • 370ml coffee (cafetiere)
  • 250g dark (70%+) chocolate
  • 250g butter
  • 2 eggs
  • 95g muscavado sugar
  • 95g caster sugar
  • 30g cocoa powder
  • 1/4 tsp salt
  • 185g self-raising flour


  1. Mix your crushed cookies with the butter. Tip into a lined, loose-bottomed tin and press down and up the sides to form your pie crust. Freeze for 30 minutes.
  2. Meanwhile, over a very low heat, melt your coffee, butter, sugars and chocolate until glossy and smooth (it should be warm, not hot). Leave to cool for a few minutes. Sieve your flour, cocoa and salt into a large bowl. Add your chocolate mix and eggs and whisk until smooth and gloopy.
  3. Pour 1/2 of your mix into your pie crust. Add your raspberries in an even layer. Add the rest of your chocolate mix. Bake for 30 minutes at 180°C.
  4. Leave to cool slightly before removing from the tin. Great warm with ice-cream!