Chocolate Raspberry Pie
A single-crust pie with a raspberry layer, a whipped cream cheese filling and a chocolate topping.
Nutrition
395
Calories
4g
Protein
34g
Carbs
28g
Fat
Ingredients
| — | pastry for single-crust pie (9 inches) | |
| 3 tablespoons | 45 ml | sugar |
| 1 tablespoon | 15 ml | cornstarch |
| 2 cups | 480 ml | fresh or frozen unsweetened raspberries, thawed |
| 1 package (8 ounces) | cream cheese, softened (FILLING) | |
| 1/3 cup | 80 ml | sugar (FILLING) |
| 1/2 teaspoon | 2.5 ml | vanilla extract (FILLING) |
| 1/2 cup | 120 ml | heavy whipping cream, whipped (FILLING) |
| 2 ounces | 57 g | semisweet chocolate (TOPPING) |
| 3 tablespoons | 45 ml | butter (TOPPING) |
Instructions
- Line the unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- 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.
- 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.
- 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.
Nutrition Facts — 1 slice: 395 calories, 28g fat (16g saturated fat), 68mg cholesterol, 233mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 4g protein.