Chocolate Raspberry Pie
Chocolate Raspberry Pie
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 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
For those of you who love a sweet and indulgent treat, the Chocolate Raspberry Pie is a must-try. Layers of creamy chocolate, tangy raspberries, and a fluffy cream layer create a flavor combination that will tantalize your taste buds. The crispy pie crust adds the perfect finishing touch to this show-stopping dessert. Whether you are preparing for a special occasion or simply want to satisfy your sweet cravings, this pie is guaranteed to impress. Baking this pie is a breeze, and with just a few simple ingredients, you can bring the taste of heaven into your own kitchen. So, what are you waiting for? Let's dive into the recipe and create a culinary masterpiece!
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.
