Chocolate Raspberry Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)