Chocolate Raspberry Pie

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pastry shells
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh unsweetened raspberries or 2 cups frozen unsweetened raspberries, thawed
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• 1 ounce semi-sweet chocolate baking square
• 3 tablespoons butter

Recipe

• 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.