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There are few pies that I have ever made that measure close to this rapturous combination of whipped cream cheese, plump tart raspberries all topped with little chunks of grated chocolate...my favorite things.
1 package (8 ounces) cream cheese
3/4 cup powdered sugar, sifted
1 teaspoon vanilla
1 cup cream
1 9" vanilla crumb crust
2 packages (10 ounces, each) frozen raspberries in syrup, defrosted and drained. Reserve syrup for another use
1/2 cup seedless red raspberry jam heated (optional)
1/4 cup semi sweet chocolate chips, coarsely crushed
Beat together the cream cheese, sugar and vanilla until the mixture is light and fluffy. In another bowl, beat the cream until it is stiff. Beat the whipped cream into the cream cheese mixture (on the lowest speed) until blended. Pour into prepared crust (recipe follows).
Stir together raspberries and melted jam until fruit is coated evenly. Gently spread raspberries over cream mixture. Refrigerated pie for several hours. Serve with majesty and pride. Serves 8
Vanilla Crumb Crust
1/4 cups vanilla wafer crumbs
1/2 cup finely chopped pecans
1/3 cup melted butter
3 tablespoons sugar
1/3 cup semi sweet chocolate chips (add 1/2 teaspoon water and melt in microwave about 1 minute.)
Combine all the ingredients, except the chocolate, and mix until blended. Pat mixture on the bottom and sides of a buttered 9" pie pan. Bake in a 350 degree oven for about 8 minutes.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool.
1 package (8 ounces) cream cheese
3/4 cup powdered sugar, sifted
1 teaspoon vanilla
1 cup cream
1 9" vanilla crumb crust
2 packages (10 ounces, each) frozen raspberries in syrup, defrosted and drained. Reserve syrup for another use
1/2 cup seedless red raspberry jam heated (optional)
1/4 cup semi sweet chocolate chips, coarsely crushed
Beat together the cream cheese, sugar and vanilla until the mixture is light and fluffy. In another bowl, beat the cream until it is stiff. Beat the whipped cream into the cream cheese mixture (on the lowest speed) until blended. Pour into prepared crust (recipe follows).
Stir together raspberries and melted jam until fruit is coated evenly. Gently spread raspberries over cream mixture. Refrigerated pie for several hours. Serve with majesty and pride. Serves 8
Vanilla Crumb Crust
1/4 cups vanilla wafer crumbs
1/2 cup finely chopped pecans
1/3 cup melted butter
3 tablespoons sugar
1/3 cup semi sweet chocolate chips (add 1/2 teaspoon water and melt in microwave about 1 minute.)
Combine all the ingredients, except the chocolate, and mix until blended. Pat mixture on the bottom and sides of a buttered 9" pie pan. Bake in a 350 degree oven for about 8 minutes.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool.