Pie Recipes * Razzle Dazzle Recipes
Chocolate Raspberry Pie Recipe
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Chocolate Raspberry Pie
1 unbaked pastry shell -- (9 inch)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries -- thawed
1 8 ounce pkg. cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream -- whipped
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine
Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 450 degrees 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, bet cream cheese, sugar and vanilla until fluffy.
Fold in whipped cream. Carefully spread over raspberry layer. Cover
and refrigerate for a 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.
Yield: 6-8 servings.
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