Chocolate Raspberry Pie  
  Yummy!  


  • 1 unbaked pastry shell (9")
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen raspberries, thawed

Filling:
  • 1 - 8 oz package cream cheese, softened
  • 1/3 cup sugar
  • ½ tsp vanilla extract
  • 125 ml (½ cup) whipping cream, whipped

Topping:
  • 2 - 28 g (1 oz) squares of semisweet chocolate
  • 3 tablespoons butter or margerine
Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack.

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.

Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator. TIP: As chocolate begins to set but before it hardens, score the chocolate layer into 6 or 8 even pieces to make serving easier.

Makes 6-8 servings.

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