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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A special dessert like this is perfect for the holidays. The raspberry sauce pairs well with the chocolate pie.Suzy Horvath, Tigard, Oregon Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
1 tablespoon baking cocoa |
1/4 cup butter, melted |
filling: |
4 ounces semisweet chocolate, chopped |
2 tablespoons milk |
1 package (8 ounces) cream cheese, softened |
3 tablespoons sugar |
1/3 cup raspberry liqueur |
1-3/4 cups heavy whipping cream |
raspberry sauce: |
2 cups fresh raspberries |
1/2 cup sugar |
1/4 cup raspberry liqueur |
Directions:
1. In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
4. For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie. Yield: 8 servings (1-3/4 cups sauce).
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