Chocolate Raspberry Pie

Yield: 6 to 8 servings

Ingredients

Crust and Base

• 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

Instructions

1. In a saucepan, combine sugar and cornstarch.
2. Stir in raspberries. Bring to a boil over medium heat. Boil and stir for 2 minutes.
3. Remove from heat; cool for 15 minutes.
4. Spread raspberry mixture into crust; refrigerate.
5. In a mixing bowl, beat ream cheese, sugar and vanilla extract until fluffy.
6. Fold in Cool Whip. Carefully spread over raspberry layer.
7. Refrigerate at least 1 hour.
8. Melt chocolate; add corn syrup, butter, Half-and-Half, vanilla extract and sugar.
9. Cool for 1 to 2 minutes. Pour over filling.
10. Chill at least 2 hours.