Chocolate Raspberry Pie (Best of country Pies)

 

6-8 servings

• 1 unbaked pastry shell (9 inches)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh raspberries

Filling

• 1 package (8 ounces) cream cheese, softened
• ¼ cup sugar
• ½ teaspoon vanilla extract
• ½ cup whipping cream, whipped

Topping

• 2 squares (1 ounce each) semisweet chocolate
• 3 tablespoons butter (no substitutes)

1. Line unpricked pastry shell with a double thickness of heavy-duty foil ; bake at 450F for 8 minutes, remove foil and bake 5 minutes longer.
2. Cool on a wire rack.
3. In a saucepan, combine sugar and cornstarch ; stir in the raspberries, bring to a boil over medium heat and stir for 2 minutes.
4. Remove from heat and cool for 15 minutes ; spread into shell and refrigerate.
5. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy ; fold in whipped cream.
6. Carefully spread over raspberry layer, cover and refrigerate for at least 1 hour.
7. Melt chocolate and butter, cool for 4-5 minutes ; Pour over filling.
8. Cover and chill for at least 2 hours ; store in the refrigerator.

BON APPÉTIT