"Grandma's classic blackberry pie gets a new twist. Perfect for summer gatherings and parties. The kids will love it! Adjust the ratio of berries and chocolate chips to suit your preferences." — JMVICECREAM
Watch video tips and tricks
1 (15 ounce) package
pastry for a 9 inch double crust pie
semisweet chocolate chips
This pie looked a little strange when I first came across it, but it turned out to be delicious! I cut the chocolate by 1/4 of a cup and used another reviewer's tip on baking at 425 on the top rack for 35 minutes, then at 350 for 15 minutes. I suggest putting the pie in the refridgerator after baking to allow the filling to set a bit, because it seemed to be a bit runny without putting it in the fridge. Otherwise, delicious! I will definetley make this pie again!
What an aweful way to ruin a blackberry pie. If your lust for chocolate is great than maybe this will be the pie for you. But if you love the simplicity of nature, leave the chocolate out.
I loved this recipe, however, I would HIGHLY recommend cutting the amount of chocolate or omitting it. I felt that it overpowered the berries and made it too sweet. Next time, I am putting only a quarter of the chips in. However, it was delicious!!!!!! Just needs some tweaking.
I've been wanting to make this pie for months and finally had everything on hand that I needed. I took others' recommendation of cutting back on the chocolate chips so I did by half (to 3/8 of a cup) and am glad I did. It was a nice fruit pie with just a hint of chocolate - not overbearing, or overly sweet, at all. It was also a perfect blend of all ingredients which made a pie that had a little "sauce" to it but didn't ooze out when cut. I also did an egg wash on the crust before baking. Delicious!
I made this with fresh just picked blackberries and it has to be the best dessert I've ever had by far. Follow both tips of the preceeding commenters. I cut the chocolate by about 1/4 cup and it seemed just right, maybe even less would be ok. The point is for the chocolate to act as a sweet counterpoint to the strong tartness of the berries. I made two pies in a row and they were all eaten within hours. Too bad blackberries are so seasonal, I could get addicted to this stuff.
This is the best pie I have ever had. In fact everyone who tried it agreed as well. This is an excellent pie for the chocolate and berry lover a like. I did not think the chocolate over powered the taste of the berries. I guess no one used hand picked berries. Or they don'y like chocolate enough and should choose recipes that do no tinclude it. This is a 5 STAR keeper to pass on to your children!
I only used one pie crust and 1/4c milk chocolate chips because that's what I had. It turned out very good.
Very yummy! Would use less chocolate next time. It needs just a hint of chocolate, not a whole mouthful. But very good. Will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry-Chocolate Chip Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 192
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
See how to make a sweet and tart, two-berry pie from scratch.
Watch how to make this simple peach pie.