Chocolate Raspberry Pie
After tasting this pie at my friend's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer.
Yield: 6-8 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| pastry for single-crust pie (9 inches) | |
| 3 tablespoons | sugar |
| 1 tablespoon | cornstarch |
| 2 cups | fresh or frozen unsweetened raspberries, thawed |
| filling: | |
| 1 package | (8 ounces) cream cheese, softened |
| 1/3 cup | sugar |
| 1/2 teaspoon | vanilla extract |
| 1/2 cup | heavy whipping cream, whipped |
| topping: | |
| 2 ounces | semisweet chocolate |
| 3 tablespoons | butter |
Directions:
Line unpricked pie 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 large 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 large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
In a microwave, melt chocolate and butter; stir until smooth.
Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings.
Source: tasteofhome.com
