Raspberry Cream Pie With Chocolate Topping

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 unbaked pastry shell (9 inches)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries, thawed
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup whipping cream, whipped
• 2 ounces semisweet chocolate
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 line unpricked pastry shell with a double thickness of heavy-duty foil.
• 2 bake at 450 for 8 minutes.
• 3 remove foil; bake 5 minutes longer.
• 4 cool on a wire rack.
• 5 in a saucepan, combine sugar and cornstarch.
• 6 stir in the raspberries; bring to a boil over medium heat.
• 7 boil and stir for 2 minutes.
• 8 remove from the heat; cool for 15 minutes.
• 9 spread into shell; refrigerate.
• 10 in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.
• 11 fold in whipped cream.
• 12 carefully spread over raspberry layer.
• 13 cover and refrigerate for at least 1 hour.
• 14 melt chocolate and butter; cool for 4-5 minutes.
• 15 pour over filling.
• 16 cover and chill for at least 2 hours.
• 17 store in the refrigerator.