After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this treat to dinner guests!
—RUTH BARTEL MORRIS, MB
PREP: 30 MIN. + CHILLING BAKE: 15 MIN. + COOLING MAKES: 6-8 SERVINGS
Pastry for single-crust pie (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 heavy whipping cream, whipped
TOPPING
2 ounces semisweet chocolate
3 tablespoons butter
1. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool.
2. In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
3. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
4. In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator. Top with fresh berries.