Chocolate Raspberry Pie

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.

• Ready In: 3 hrs 30 mins
• Serves: 6-8

Ingredients

• 1 (9 inch)  unbaked pastry shells
• 3  tablespoons sugar
• 1  tablespoon cornstarch
• 2  cups  fresh unsweetened raspberries or 2  cups frozen unsweetened raspberries, thawed

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup heavy whipping cream, whipped

• Topping

• 1  ounce  semi-sweet chocolate baking square
• 3  tablespoons butter

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.