Christmas is for Crafts (and recipes)
Chocolate Raspberry Pie
What you'll need:
1 unbaked (9 inch) pastry shell
3 tablespoons of sugar
1 tablespoon of cornstarch
2 cups fresh or frozen (but thawed) unsweetened raspberries
Topping:
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine
Filling:
1 8 ounce package softened cream cheese
1/3 cup of sugar
1/2 teaspoon of vanilla extract
1/2 cup of whipped whipping cream
What you'll do:
Line the un pricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes then remove the foil and bake for 5 minutes longer then cool on a wire rack. In a saucepan, combine the sugar and cornstarch. Stir in the raspberries and bring to a boil over Medium heat. Boil and stir this for 2 minutes. Remove this from the heat and let cool for 15 minutes then spread it into the shell and refrigerate.
In a mixing bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in the whipped cream and carefully spread it over the raspberry layer. Cover and refrigerate this for about 1 hour. Melt the chocolate and butter, cool for 4 to 5 minutes then pour this over the filling. Cover and chill your creation for about 2 hours. Store your pie in the refrigerator until ready to be served.
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