Cathy's Ultimate Chocolate Raspberry Cream Pie
- 8 oz
- cream cheese
- 1/3 c
- 1 tsp
- 1/2 c
- heavy cream, whipped
- 250 ml
- heavy cream whipped
- 1 pkg
- dr. otker whip cream stabilizer
- 2 pkg
- dr. otker vanilla - sugar
- 2 1/2 pt
- fresh raspberries
- 2 oz
- bar of semi-sweet chocolate
- 4 tsp
1 Graham or Oreo Pre-made pie crust
1 8z package of Cream cheese softened
1/3 cup sugar
1 tsp of Vanilla
½ cup heavy whipping cream
250 ml or 1 ¼ cup heavy whipping cream
1 packet of Dr. Otker whip cream stabilizer or 2 tsp Crème tartar
2 ½ pints fresh raspberries
2 oz bar of semi-sweet chocolate melted with 3 Tablespoons butter (making two batches – one for bottom of pie, one for topping)
Melt butter and chocolate squares in microwave – stir until smooth. About 30 seconds to one minute.
Pour melted chocolate into base of pre-made pie crust.
Soften cream cheese, and blend until fluffy with whipping cream and vanilla and sugar.
In a separate bowl, whip the remaining heavy whipped cream with the stabilizer powder and 2 Dr. Otker Vanilla –sugar packets.
When fluffy with stiff peaks, gently fold into the bowl of filling with the cream cheese and vanilla. Fold in the majority of the fresh raspberries – reserving some for the decorative topping.
Spoon this combined filling over the chocolate base. Smooth to edges.
Melt the 2nd batch of chocolate bar and butter. Gently spoon over the filling and smooth to the pie edges.
Decorate with the remaining fresh raspberries.
Chill in fridge for 2 – 3 hrs. before serving.