Chocolate Raspberry Honey Pie

Kara Culpepper's Chocolate-Raspberry Honey Pie runner up entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/4 cup Sue Bee® Honey
  • 8 ounces block-style cream cheese, room temperature
  • 1 6-ounce container plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 6-ounce prepared chocolate graham cracker crust
  • 1/3 cup seedless raspberry jam
  • 1 tablespoon Sue Bee® honey
  • 1/4 teaspoon vanilla or almond extract
  • Fresh raspberries and chocolate curls (optional)


  • With an electric mixer, beat together cream cheese, yogurt, 1/4 cup Sue Bee® honey and vanilla for 5 minutes until well-combined and fluffy.
  • Spoon into prepared pie crust and smooth top.
  • Cover and refrigerate until set, at least 4 hours or preferably overnight.
  • When ready to serve, combine raspberry jam and 1 tablespoon of honey in a small sauce pan or skillet.
  • Over low heat, stir constantly just until jam and honey are mixed and smooth.
  • Remove from heat and stir in vanilla or almond extract. Slice pie into 6 wedges.
  • Drizzle some raspberry-honey sauce over each slice.
  • Garnish with fresh raspberries and chocolate curls, if desired.

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