Chocolate Raspberry Pie


1 unbaked pie shell

3 TB sugar

1 TB cornstarch

2 C Raspberries


1 pk cream cheese,softened

1/3 c sugar

1/2 tsp vanilla

1/2 c heavy whipping cream, whipped


2 oz semisweet chocolate

3 TB butter

Bake shell @ 450 covered with foil for 8 min. Remove foil and bake 5 minutes longer. In saucepan combine sugar and cornstarch. Stir in berries. Bring to a boil over medium heat. Boil and stir 2 minutes. Remove from heat cool 15 minutes. Spread in shell. Refrigerate. In large bowl beat cream cheese, sugar & vanilla until fluffy, fold in whipped cream.Carefully spread over berries layer. Cover and refrigerate 1 hour. In microwave melt chocolate & butter stir until smooth. Cool 5 min drizzle over filling. Cover & chill 2 hrs.

Yield: 6-8 servings


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