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    Chocolate Raspberry Pie


    Source of Recipe


    rgm

    List of Ingredients




    1 (9-inch) chocolate cookie crust
    3 tablespoons granulated sugar
    1 tablespoon cornstarch
    2 cups fresh or frozen raspberries, thawed

    Filling
    8 ounces cream cheese, softened
    1/3 cup granulated sugar
    1/2 teaspoon vanilla extract
    1/2 cup Cool Whip

    Topping
    2 (1 ounce) squares semisweet chocolate
    1 tablespoon dark corn syrup
    1 tablespoon soft butter
    2 tablespoons half-and-half
    1/2 teaspoon vanilla extract
    1 tablespoon granulated sugar

    Recipe



    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 crust; refrigerate.

    In a mixing bowl, beat ream cheese, sugar and vanilla extract until fluffy. Fold in Cool Whip. Carefully spread over raspberry layer. Refrigerate at least 1 hour.

    Melt chocolate; add corn syrup, butter, half-and-half, vanilla extract and sugar. Cool for 1 to 2 minutes. Pour over filling. Chill at least 2 hours.

    Yields 6-8 servings.

 

 

 


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