Posted by: Schmitty 05-21-99 1:08 AM
Source: Taste of Home
Chocolate Raspberry Pie
1 unbaked pastry shell (9 inches)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
Filling:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream, whipped
Topping:
2 squares (1 ounce each) semisweet chocolate
3 tablespoons butter or margarine
Preheat oven to 450.
Line unpricked pastry shell with double thickness heavy duty foil. Bake for 8 minutes.
Remove foil; bake 5 minutes longer. Cool on wire rack.
In a saucepan, combine sugar and cornstarch.
Stir in raspberries bring to a boil over medium heat. Boil and stir for 2 minutes.
Remove from heat; cool for 15 minutes.
Spread raspberry mixture 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.
Melt chocolate and butter, cool for 4 to 5 minutes. Pour over filling.
Cover and chill for at least 2 hours. Store in refrigerator.
Yield 6 to 8 servings.