Two great flavors combined for a wonderful treat!
Chocolate Raspberry Pie
Ingredients
Pastry for single-crust pie (9 inches)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh raspberries, thawed
Filling:
1 — 8 oz. package 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.
~Makes 8 servings.