Chocolate Raspberry Pie

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe was entered into a taste of home pie contest by Ruth Bartel. It was in the top 12! I can't wait to make this!! Raspberries and chocolate, my favorite! Cooking time is chilling time.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Most Helpful

5 5

This was one of several pies I made for Thanksgiving. Everyone loved it.

5 5

Wow! This is an incredible dessert! We all loved it at my house! Definitely a dessert you can make for a fancy dinner, or just a nice at-home dinner.

5 5

I just finished eating a piece of this pie and I promise it is FABULOUS!!! It takes some time to do the layers, but is worth it. Delicious!!!