Raspberry & Cream Pie

By brandyc

Ingredients

• Raspberry layer:
• 1 unbaked pie crust
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1-3/4 cups water
• 1 pkg. (3-oz.) raspberry flavored gelatin
• 1 pkg. (12-oz.) frozen unsweetened raspberries
• Cream layer:
• 1 pkg. (3-oz.) cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 cup whipping cream, whipped
• Sauce:
• 2 squares1-oz. each) unsweetened baking chocolate
• 1 T. Butter Flavor Crisco stick
• 3/4 cup confectioners' sugar
• 1/8 tsp. salt
• 2 About 2 T. hot milk

Details

Servings 8

Preparation

Step 1

Bake 9-inch pie crust as directed. Cool completely.

For raspberry layer, combine sugar, cornstarch and 1/8 tsp. salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened.

For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of cooled pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour.

For sauce, combine chocolate 1 T. shortening in small microwave-safe bowl. Microwave at 50% power for 1 minute. Stir. Repeat until melted and smooth. (Or melt on stovetop in small saucepan on very low heat.) Stir in 3/4 cup confectioners' sugar and 1/8 tsp. salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at lease 1 to 2 hours before serving. Refrigerate leftovers.