Mixed Berry Cream Chocolate Pie Recipe

My berries and cream chocolate pie is a light, refreshing dessert that still satisfies a chocolate craving. I adore all kinds of berries—strawberries, blueberries, raspberries, blackberries—and with so many in season, this pie is exactly what I’ve been wanting to make.

After a hot summer day I wanted a dessert that felt light but still indulgent. The answer was this berries-and-cream pie with a subtly chocolate crust and a fluffy mascarpone-whipped cream filling. It’s fast to assemble and highlights the sweet, bright flavor of fresh berries.

🧾 Ingredients

Crust

• All purpose flour
• Cocoa powder
• Powdered sugar
• Salt
• Unsalted butter
• Ice water
• Vegetable shortening for greasing pan

Pie filling

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Vanilla extract
• Your favorite berries (strawberries, blueberries, raspberries, blackberries)

Refer to the recipe card below for exact amounts and full directions.

🥄 Making the crust

Preheat the oven to 400°F (200°C).

In a food processor, combine the dry ingredients until evenly mixed. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining. Add ice water, a tablespoon at a time, pulsing between additions until the dough just comes together.

Turn the dough out onto a lightly floured surface, roll to fit a standard pie pan, then press it into the pan. Line the crust with parchment and fill with pie weights, dried beans, or rice for blind baking.

⏲️ Blind baking the crust

Bake the crust for about 30 minutes until set. Remove the weights and parchment, then let the crust cool completely on the counter before filling.

🥣 Making the pie filling

While the crust cools, prepare the berries by cutting large strawberries into chunks and gently halving any oversized berries so everything is roughly the same size.

In a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat mascarpone, heavy cream, powdered sugar, and vanilla until firm peaks form. Take care not to overbeat—stop as soon as the filling holds its shape.

Assemble the pie by spooning half the whipped filling into the cooled crust, spreading it evenly, then scattering about half of the berries over the layer. Spread the remaining filling on top and arrange the rest of the berries decoratively. Serve right away for the freshest texture, or refrigerate for up to two days.

If you love fruity desserts, try more recipes from the collection below to keep the summer baking going.

• My Best Lemon Meringue Pie Recipe
• Italian Pear Almond Tart
• Banana Ice Cream
• Quick & Easy Blueberry Crisp
• Lemon Raspberry Cheesecake Bars
• Zesty Blueberry Muffins with Streusel Topping
• Best Banana Nut Bread Recipe

Did you make this Berries and Cream Chocolate Pie? Let us know in the comments below!

📝 Recipe

Berries and Cream Chocolate Pie

A light, airy mascarpone and whipped cream filling layered with fresh berries in a cocoa-tinged crust. Bright, summery, and deceptively simple.

5 from 2 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 8

Ingredients

Crust

• 1 ½ cups all purpose flour, sifted
• ¼ cup cocoa powder
• ¼ cup powdered sugar
• ½ teaspoon salt
• 1 stick unsalted butter, cold, cut into pea-sized pieces
• A few tablespoons ice water
• Vegetable shortening for greasing pan

Pie Filling

• 8 ounces mascarpone cheese
• 2 cups heavy cream
• ⅓ cup powdered sugar
• ½ teaspoon vanilla extract
• About 3 cups mixed berries, cut into large pieces

Instructions

1. Preheat oven to 400°F (200°C).
2. Combine dry crust ingredients in a food processor.
3. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Add ice water, a tablespoon at a time, and pulse until the dough holds together.
5. Roll the dough and press into a greased pie pan. Line with parchment and add pie weights.
6. Blind bake the crust for 30 minutes. Remove weights and let the crust cool.
7. While the crust cools, prepare the berries by cutting larger fruit into similar-sized pieces.
8. Beat mascarpone, heavy cream, powdered sugar, and vanilla until firm peaks form.
9. Spread half the whipped filling in the crust, top with half the berries, then add the remaining filling and berries on top.
10. Serve immediately or refrigerate for up to 2 days.

Notes

Calories: 533 kcal
| Carbohydrates: 26 g
| Protein: 5 g
| Fat: 47 g

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