- 1 unbaked pastry shell, 9 inches
- 3 T sugar
- 1 T cornstarch
- 2 cups unsweetened raspberries
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1/2 t vanilla extract
- 1/2 cup whipping cream, whipped
- 2 squares (1 ounce each) semisweet chocolate
- 3 T butter or margarine
Cook's note: this is a time-consuming recipe so don't wait til the last minute to make!
For the Shell:
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 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 the heat; cool for 15 minutes. Spread into pastry shell; refrigerate.
For the Filling:
In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in the whipped cream. Carefully spread over the raspberry layer. Cover and refrigerate for at least 1 hour.
For the Topping:
Melt chocolate and butter; cool for 4-5 minutes. Pour over the filling. Cover and chill for at least 2 hours. Store in the refrigerator.
