Taste of Home
Chocolate Raspberry Pie
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min. + cooling
YIELD: 8 servings.
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
Ingredients
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Dough for single-crust pie
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3 tablespoons sugar
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1 tablespoon cornstarch
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2 cups fresh or frozen unsweetened raspberries, thawed
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1/2 teaspoon vanilla extract
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1/2 cup heavy whipping cream, whipped
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TOPPING:
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2 ounces semisweet chocolate
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3 tablespoons butter
Directions
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1.
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°.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
Nutrition Facts
1 piece: 395 calories, 28g fat (16g saturated fat), 68mg cholesterol, 233mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 4g protein.
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