Chocolate Raspberry Pie
|Keywords:||Cream, cheese, raspberry|
|Serves:||6 - 8|
|pastry for single-crust pie (9 inches) - i have also used oreo pie crust|
|2 c||fresh or frozen unsweetened raspberries, thawed|
|1 pkg||(8 ounces) cream cheese, softened|
|1/2 tsp||vanilla extract|
|1/2 c||heavy whipping cream, whipped|
|2 oz||semisweet chocolate|
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DirectionsLine 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.
Prep time and bake time does not include cooling time.