Chocolate Raspberry Pie
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream whipped
- filling:
- topping:
- 1/3 cup sugar
- 2 ounces semisweet chocolate
- 3 tablespoons sugar
- pastry for single-crust pie (9 inches)
- 2 cups fresh or frozen unsweetened raspberries thawed
- 1 package (8 ounces) cream cheese softened
- Carbohydrate 8.98204760896276 g
- Cholesterol 28.9515625065405 mg
- Fat 12.4012362708009 g
- Fiber 1.53420726088519 g
- Protein 1.6796001984266 g
- Saturated Fat 7.63949261831269 g
- Serving Size 1 1 -8 serving (115g)
- Sodium 4911.44766164824 mg
- Sugar 7.44784034807757 g
- Trans Fat 0.749618029992061 g
- Calories 145 calories
Step-by-step
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450degrees 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.
When does a fruit filling actually thicken on the stove? Cornstarch requires a full boil to activate its starch molecules, transforming a cloudy liquid into a glossy gel. Watch for large bubbles breaking the surface, then stir continuously for two minutes to cook out any raw starch taste. Fresh and frozen berries release different amounts of moisture, so letting the cooked fruit cool for fifteen minutes prevents it from melting the crust.
Cream cheese whipped with sugar demands room-temperature ingredients to avoid graininess. Soften the eight-ounce block on the counter for at least an hour before beating. Folding in heavy cream requires a gentle hand to preserve the trapped air that keeps the dairy layer light against the dense fruit base.
Melting chocolate and butter together in a microwave takes short intervals of twenty to thirty seconds with constant stirring to prevent scorching. Let the mixture sit for four to five minutes before pouring it over the filling. Hot chocolate will melt the whipped cream layer immediately.
Layered desserts often appear in mid-century American recipe collections, prized for contrasting textures of pastry, fruit, and set ganache. Chill the assembled pie for two hours minimum to allow the fats in the butter and chocolate to firm up cleanly.
