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Chocolate Raspberry Pie
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9” pie shell, unbaked
3 tbl. sugar
1 tbl. cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla extract
1/2 cup whipping cream, whipped
Topping:
2 squares (1 oz. each) semisweet chocolate
3 tbl. butter or margarine
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450* for 8 min. Remove foil; bake 5 minutes longer. Cool on wire rack.
In a 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 mixing 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. Melt chocolate and butter; cool for 4 to 5 min. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.
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