"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chocolate Raspberry Pie Recipe

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This recipe for Chocolate Raspberry Pie, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martin
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked pastry shell (9 inches)
3 T. sugar
1 T. cornstarch
2 c. fresh or frozen unsweetened raspberries thawed

Filling:
1 8 oz. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
1/2 c. whipping cream, whipped

Topping:
2 squares (1 oz. each) semisweet chocolate
3 T. butter or margarine

Directions:
Directions:
Line unpricked pastry shell with a double thickness of heavy duty foil. Bake @ 450 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 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 4-5 minutes. Pour over filling. Top with a few raspberries in the middle! Cover and chill for 2 hours. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Delicious. Kelsy made this for a contest & won! Alex loves it!

 

 

 

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