Recipe for cooking chocolate raspberry pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Chocolate Raspberry Pie

1 (9-in.) chocolate cookie crust
3 Tbsp. sugar
1 Tbsp. cornstarch
2 c. fresh or frozen raspberries, defrosted

Filling
8 oz. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract or flavoring
1/2 c. Cool Whip

Topping
2 (1 ounce) squares semisweet chocolate
1 Tbsp. dark corn syrup
1 Tbsp. soft butter
2 Tbsp. half-and-half
1/2 tsp. vanilla extract or flavoring
1 Tbsp. sugar

In a saucepan, combine sugar and cornstarch. Stir in raspberries. Bring to a boil over med. heat. Boil and stir for 2 mins.. Remove from heat; cool for 15 mins..

Spread raspberry mixture into crust; refrigerate.

In a mixing bowl, beat ream cheese, sugar and vanilla extract or flavoring until fluffy. Fold in Cool Whip. Carefully spread over raspberry layer. Refrigerate at least 1 hour.

Melt chocolate; add corn syrup, butter, half-and-half, vanilla extract or flavoring and sugar. Cool for 1 to 2 mins.. Pour over filling. Chill at least 2 hours.

Makes approximately 6-8 servings.