- 6
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Ingredients
- Filling:
- 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
- Topping:
- 2 ounces semisweet chocolate
- 3 tablespoons butter
Preparation
Step 1
In large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes. Spread into shell; refrigerate.
In large bowl, beat 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 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 refrigerator.