Chocolate Raspberry Pie

Chocolate Raspberry Pie with tart fresh raspberries and a sweet cream cheese layer topped with luscious semisweet chocolate.

If you’re looking for a nice light dessert perfect for tart summer raspberries, this may be just what you need. This pie is easy to put together but must be made in 3 easy steps. There is something about chocolate and raspberries that go perfect together. There is just enough chocolate to compliment this pie without overwhelming it. Let’s make another pie

First you will need to pre-baked single pastry shell. If making homemade do not prick the sides and bottom while baking. Remove the foil when the crust is almost fully baked and continue baking until lightly browned. Set the crust aside to cool while preparing the raspberry filling.
Select ripe, fresh or frozen, unsweetened raspberries. If frozen thaw the berries before measuring.

1 9-inch pre-baked pie crust (see LINK in notes)
3-6 tablespoons granulated sugar (use 3 T if the berries are sweet and up to 6 T if the berries are very tart)
1 tablespoon corns
2 cups fresh unsweetened raspberries, or frozen unsweetened raspberries, thawed
For the filling:
½ cup whipping cream
1 (8-ounce) package cream cheese, room temperature
½ teaspoon vanilla
⅓ cup granulated sugar
For the topping:
1 ounce good quality semi-sweet chocolate.
3 tablespoons unsalted butter, cut into small pieces

Prepare a 9-inch pastry shell and refrigerate until ready to bake.

Preheat oven to 450°F.
Line the cold pastry shell with a double thickness. Bake for 8 minutes. Remove foil and continue baking for 5 minutes or until lightly browned. Set aside to cool on a wire rack.
In a medium saucepan combine the raspberries, sugar and corns. Cook over medium heat stirring frequently. Bring mixture to a boil and cook for 2 more minutes stirring constantly. Remove from heat and allow the raspberry mixture to cool for 15 minutes. Spread raspberries in the baked pie shell and refrigerate while preparing the cream cheese layer.
Beat whipping cream in a small mixing bowl until stiff peaks form. Set aside. In another small bowl combine the cream cheese, vanilla and sugar. Beat until fluffy. Fold in the whipped cream and carefully spread over the raspberry layer. Cover and refrigerate at least 1 hour.
In a small microwave safe bowl, combine the chocolate and butter. Heat on 50% power for 30-second intervals stirring in between until melted. Cool for 5 minutes. Pour the chocolate over the filling and chill the pie for at least 2 hours before serving. Cover the pie and refrigerate leftovers.