Raspberry Cream Pie with Chocolate Topping

“This delicious raspberry pie has a cream cheese layer and a thin chocolate topping. This is sure to impress your family or guests.”
1 pie

Ingredients Nutrition


  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450 for 8 minutes.
  3. Remove foil; bake 5 minutes longer.
  4. Cool on a wire rack.
  5. In a saucepan, combine sugar and cornstarch.
  6. Stir in the raspberries; bring to a boil over medium heat.
  7. Boil and stir for 2 minutes.
  8. Remove from the heat; cool for 15 minutes.
  9. Spread into shell; refrigerate.
  10. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.
  11. Fold in whipped cream.
  12. Carefully spread over raspberry layer.
  13. Cover and refrigerate for at least 1 hour.
  14. Melt chocolate and butter; cool for 4-5 minutes.
  15. Pour over filling.
  16. Cover and chill for at least 2 hours.
  17. Store in the refrigerator.

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