Chocolate Raspberry Pie Recipe

By á-48387

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) PHILADELPHIA® 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
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

Line 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.
Yield: 6-8 servings.