Chocolate Raspberry Pie


Serves: 6

After tasting this pie at my friend's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer.

Yield: 6-8 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

pastry for single-crust pie (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 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.

Source: tasteofhome.com



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