Raspberry Cream Pie with Chocolate Topping |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This delicious raspberry pie has a cream cheese layer and a thin chocolate topping. This is sure to impress your family or guests. Ingredients:
1 unbaked pastry shell (9 inches) |
3 tablespoons sugar |
1 tablespoon cornstarch |
2 cups fresh 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 whipping cream, whipped |
2 ounces semisweet chocolate |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 for 8 minutes.
3. Remove foil; bake 5 minutes longer.
4. Cool on a wire rack.
5. In a saucepan, combine sugar and cornstarch.
6. Stir in the raspberries; bring to a boil over medium heat.
7. Boil and stir for 2 minutes.
8. Remove from the heat; cool for 15 minutes.
9. Spread into shell; refrigerate.
10. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.
11. Fold in whipped cream.
12. Carefully spread over raspberry layer.
13. Cover and refrigerate for at least 1 hour.
14. Melt chocolate and butter; cool for 4-5 minutes.
15. Pour over filling.
16. Cover and chill for at least 2 hours.
17. Store in the refrigerator.
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