Chocolate Raspberry Pie
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (9 inch) unbaked pastry shells
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 cups fresh unsweetened raspberries or 2 cups frozen unsweetened raspberries, thawed
-
Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup heavy whipping cream, whipped
-
Topping
- 1 ounce semi-sweet chocolate baking square
- 3 tablespoons butter
directions
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a saucepan combine sugar and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
- Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Reviews
RECIPE SUBMITTED BY
Courtly
United States