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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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It was in the top 12. I can't wait to make this. Raspberries and chocolate, my favorite. Cooking time is chilling time. Ingredients:
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 |
Directions:
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.
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