Chocolate Raspberry Pie

By carvalhohm

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

Details

Servings 6
Adapted from tasteofhomebooks.com

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.