Chocolate Raspberry Pie

Chocolate Raspberry Pie

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Crust Ingredients

  • 3 C flour
  • 1 tsp. salt
  • 1 ½ C Crisco® shortening
  • 1 egg
  • 5 T water
  • 1 T vinegar

Bottom Layer of pie:

  • 3 T Pioneer® Sugar
  • 1 T cornstarch
  • 2 C fresh or frozen raspberries (thawed)
  • ¼ tsp. almond extract

Pie Filling:

  • 1 pkg. (8 oz.) cream cheese, room temperature
  • ⅓ C Pioneer® Sugar
  • ½ tsp. vanilla extract
  • 1 C Cool Whip®

Top of Pie:

  • 2 squares (1 oz. each) semi-sweet Baker’s Chocolate
  • 3 T butter (no substitutes)

Directions

  1. Preheat oven to 375° F.

Crust:

  1. Mix flour, salt & shortening to a crumb mixture. Blend together egg, water & vinegar until smooth, add to dry mixture. Divide dough in half. Roll out half and place in 9-inch pie pan. Bake for 8-10 minutes, allow to cool. (This recipe makes enough crust for 2 pies. Wrap second dough tightly in plastic wrap and freeze until ready to use.)

Bottom Layer:

  1. In saucepan, bring all ingredients to a boil for 2 minutes, stirring often (mixture will be thick). Remove from heat and let cool for 15 minutes. Spread into baked pie shell and refrigerate until set.

Pie Filling:

  1. In a mixing bowl, cream the cream cheese. Add the Pioneer® Sugar and vanilla extract and mix. With a spatula slowly fold in the Cool Whip®. Carefully spread over the cooled raspberry mixture. Return to the refrigerator for at least 1 hour.

Top of Pie:

  1. In a saucepan melt chocolate and butter together over medium heat. Remove from heat and cool 4 – 5 minutes. Carefully spread in a circle over the center of the pie pilling. Garnish with fresh berries as desired. Refrigerate 2 hours before serving.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    The very best!