chocolate raspberry pie
This Pie is delicious! I have also used an Oreo crust with this one. Recipe from my June/July TOH issue
prep time
30 Min
cook time
15 Min
method
---
yield
6 - 8
Ingredients
- pastry for single-crust pie (9 inches) - i have also used oreo pie crust
- 3 tablespoons sugar
- 1 tablespoon corn starch
- 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
How To Make chocolate raspberry pie
-
Step 1Line 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.
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Step 2In 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.
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Step 3In 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.
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Step 4Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator. Prep time and bake time does not include cooling time. Enjoy!
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