Today I spent some time in my favorite room of the house, the Kitchen! I was going through my Taste of Home cookbooks, looking for a dessert to make for 4th of July. I wanted something with Red, White and Blue and Chocolate for Justin. So this is what I found:
Chocolate Raspberry Pie:
1 Unbaked Pastry Shell (9 inches)
3 Tablespoons sugar
1 Tablespoon cornstarch
2 Cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 Pkg (8 ounces) cream cheese, softened
1/3 Cup sugar
1/2 teaspoon vanilla extract
TOPPING:
2 Squares (1 ounce each) semisweet chocolate
3 Tablespoons butter or margarine
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 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 for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator. Yield: 6-8 servings. Enjoy!
Note: I made my own graham cracker crust and added blackberries around the edge :)
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