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    Chocolate Raspberry Pie


    Source of Recipe


    Schmitty

    List of Ingredients




    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

    Recipe



    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

 

 

 


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