Chocolate Raspberry Pie

1

Pastry Shell - use recipe for Classic Pie Crust

3

Tbs

sugar

1

Tbs

cornstarch

2

cups

fresh or frozen (10 oz. bag) unsweetened raspberries, thawed

--- FILLING ---

1

package

(8 oz.) cream cheese, softened

1/3

cup

sugar

1/2

tsp

vanilla extract

1/2

cup

whipping cream, whipped

--- TOPPING ---

2

squares

(1 oz. each) semisweet chocolate

3

Tbs

butter

1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and brush with egg-white mixture. 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.

3

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. Melt chocolate and butter. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.

Source

Source: Taste of Home