Name: Chocolate Raspberry Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Dough for single-crust pie -; 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 heavy whipping cream, whipped -; Topping: -; 2 ounces semisweet chocolate -; 3 tablespoons butter -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Raspberry Pie

1. Dough for single-crust pie -

2. 3 tablespoons sugar -

3. 1 tablespoon cornstarch -

4. 2 cups fresh or frozen unsweetened raspberries, thawed -

5. Filling: -

6. 1 package (8 ounces) cream cheese, softened -

7. 1/3 cup sugar -

8. 1/2 teaspoon vanilla extract -

9. 1/2 cup heavy whipping cream, whipped -

10. Topping: -

11. 2 ounces semisweet chocolate -

12. 3 tablespoons butter -

How to cook deliciously - Chocolate Raspberry Pie

1. Stage

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2. Stage

Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

3. Stage

In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate.

4. Stage

In a large 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.

5. Stage

In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.