Chocolate Raspberry Pie

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    unbaked pastry shell (9 inches)

  • 3

    tablespoons sugar

  • 1

    tablespoon cornstarch

  • 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

Directions

Line unpricked pastry 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.

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