Chocolate Raspberry Pie
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 9 inch unbaked pastry shells
- 44.37 ml sugar
- 14.79 ml cornstarch
- 473.18 ml fresh unsweetened raspberries or 473.18 ml frozen unsweetened raspberries, thawed
-
Filling
- 226.79 g package cream cheese, softened
- 78.78 ml sugar
- 2.46 ml vanilla extract
- 118.29 ml heavy whipping cream, whipped
-
Topping
- 28.34 g semi-sweet chocolate baking square
- 44.37 ml butter
directions
- 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.
- 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 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Reviews
RECIPE SUBMITTED BY
Courtly
United States