Easy Chocolate Raspberry Pie

Ingredients

• Pastry for single-crust pie (9 inches)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh or frozen unsweetened raspberries, thawed

FILLING:

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped

TOPPING:

• 2 ounces semisweet chocolate
• 3 tablespoons butter

Directions

1. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
3. In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
4. In a microwave, melt chocolate and butter; stir until smooth.
5. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

This article and recipe adapted from this site