Raspberry Cream Cheese Pie

I love the combination of chocolate and raspberries.

Crust:

1 ½ cups chocolate wafer crumbs

2 tablespoons sugar

cup melted butter

Filling:

4 ounces cream cheese, softened

1 (14-ounce) can sweetened condensed milk

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 large egg, slightly beaten

1 cup fresh raspberries

Chocolate glaze:

¼ cup semisweet chocolate chips

¼ cup heavy cream

To make the crust: Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan. Combine the wafer crumbs, sugar, and butter. Press the mixture on the bottom and up the sides of the pie pan. Bake for 10 minutes. Cool 30 minutes before adding the filling.

To make the filling: In a medium bowl combine the cream cheese, condensed milk, lemon juice, vanilla, and egg. Set aside. Layer the raspberries on top of the cooled crust. Pour the cream cheese mixture over the raspberries. Bake for 30 minutes.

To make the chocolate glaze: In a small saucepan place the chocolate chips and heavy cream over low heat, stirring constantly until the chips are melted. After you remove the pie from the oven, drizzle the glaze over the top. Refrigerate for at least 4 hours before serving.

Makes 1 pie or 6 to 8 servings.