Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this standout treat!
Ruth Bartel Morris, Manitoba
Chocolate Raspberry Pie Recipe
Chocolate Raspberry Pie
Pastry for single-crust pie (9 inches)
3 Tbsp. sugar
1 Tbsp. cornstarch
2 cups fresh or frozen unsweetened raspberries, thawedsingle
Filling:
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
½ tsp. vanilla
½ cup heavy whipping cream, whipped
Topping:
2 oz. semi-sweet chocolate
3 Tbsp. butter
Line unpricked pie shell with double thickness of heavy-duty foil. Bake at 450 F. foe 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 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.
6-8 servings
(Recipe for Chocolate Raspberry Pie was in www.tasteofhome.com, 2015)
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