Chocolate Raspberry Pie

Name: Chocolate Raspberry Pie
Ingredients: Pastry for single-crust pie (9 inches); 3 tablespoons sugar; 1 tablespoon cornstarch; 2 cups fresh or frozen unsweetened raspberries, thawed; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1/2 teaspoon vanilla extract; 1/2 cup heavy whipping cream, whipped; 2 ounces semisweet chocolate; 3 tablespoons butter

10 ingredients

5 steps

Ingredients

Pastry for single-crust pie (9 inches)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
2 ounces semisweet chocolate
3 tablespoons butter

Directions

1

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.
2

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.
3

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.
4

In a microwave, melt chocolate and butter; stir until smooth.
5

Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.