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Chocolate Raspberry Pie



Crust and Base

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


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


  • 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


  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.

Yields 6-8 servings.


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