Recipe by JMVICECREAM
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple pie using fresh or frozen blackberries.
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
See how to make the perfect summer pie with a gorgeous lattice top.