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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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After tasting this pie at my sister-in-law's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It's a joy to serve this standout treat! -Ruth Bartel, Morris, Manitoba Ingredients:
pastry for single-crust pie (9 inches) |
3 tablespoons sugar |
1 tablespoon cornstarch |
2 cups fresh or frozen unsweetened raspberries, thawed |
filling: |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1/2 teaspoon vanilla extract |
1/2 cup heavy whipping cream, whipped |
topping: |
2 ounces semisweet chocolate |
3 tablespoons butter |
Directions:
1. Line unpricked pie 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 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.
3. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
4. In a microwave, melt chocolate and butter; stir until smooth.
5. 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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