Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #39- Chocolate Raspberry September 27, 2010

Filed under: 2010 Pie Project,Pie #39- Chocolate Raspberry,Sweet Pies — paulaspieproject @ 9:48 pm
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Yep.  This pie was for me.  I love chocolate and raspberries, so I went searching on the internet for a pie recipe that sounded delicious. This one did not disappoint.   

And sorry to say there, Gina, neither the boys nor Travis helped me with this one.  I made most of it during the middle of the afternoon when everyone was away.  That’s okay though, I got a big ol’ birthday cake from them the next day topped with a princess crown and all….  

  

Chocolate Raspberry Pie  

1 (9-inch) chocolate cookie crust
3 tablespoons granulated sugar
1 tablespoon cornstarch
2 cups fresh or frozen raspberries, thawed
  

Filling:
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup Cool Whip

Topping:
2 (1 ounce) squares semisweet chocolate
1 tablespoon dark corn syrup
1 tablespoon soft butter
2 tablespoons half-and-half
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
 

 Directions:

  • In a saucepan, combine sugar and cornstarch. Stir in raspberries. Bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes.
  • Spread raspberry mixture into crust; refrigerate.
  • In a mixing bowl, beat ream cheese, sugar and vanilla extract 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 and sugar. Cool for 1 to 2 minutes. Pour over filling. Chill at least 2 hours.

  

Yields 6-8 servings.   Here’s the link:  www.recipegoldmine.com/piefruit/chocolateraspberrypie.html  

(Since the recipe did not provide a recipe for the cookie crust, I borrowed one from my Pie book.)  

  

And now the photos.  

     

   

   

   

   

Personal Notes:  

  • I opted for the fresh raspberries this time, but it was a dumb move.  My two cups of berries cost me a whopping $9.  Should have stuck with the frozen.
  • My only substitute was instead of using CoolWhip, I went for the fresh whipping cream.  Nothing beats the taste of that in my book.
  • This pie definitely needs time to cool or set up in between the layers, so if you are in a hurry, don’t bother.  You will need about four hours to pull this off. 
  • LOVED, LOVED this pie.  Everything about it was delicious.  The cookie crust- Yum!  The chocolate and the raspberries combined with the cream cheese/whipping cream filling- Double Yum!!  This pie scored in at a perfect 10 in my book.  I would definitely make it again.