Chocolate Raspberry Pie

"This recipe was entered into a taste of home pie contest by Ruth Bartel. It was in the top 12! I can't wait to make this!! Raspberries and chocolate, my favorite! Cooking time is chilling time."
 
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Ready In:
3hrs 30mins
Ingredients:
10
Serves:
6-8
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ingredients

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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.

Questions & Replies

  1. How much water do you boil the raspberries in? Can you freeze the first stage of berries, sugar, and corn starch in pre baked shell. Then bring it out and do final steps. Thinking of doing some for Christmas presents. Thanks, Hauss
     
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Reviews

  1. This was one of several pies I made for Thanksgiving. Everyone loved it.
     
  2. Wow! This is an incredible dessert! We all loved it at my house! Definitely a dessert you can make for a fancy dinner, or just a nice at-home dinner.
     
  3. I just finished eating a piece of this pie and I promise it is FABULOUS!!! It takes some time to do the layers, but is worth it. Delicious!!!
     
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