Raspberry & Chocolate Pie
Yield
servingsPrep
35 minCook
10 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
vanilla wafer crumbs
|
* |
| ½ | cup |
pecans
finely chopped |
|
| ⅓ | cup |
butter
melted |
|
| 3 | tablespoons |
sugar
|
|
| ⅓ | cup |
chocolate chips (semi-sweet)
|
*
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ¾ | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 20 | ounces |
raspberries
* |
|
| ½ | cup |
raspberry jam
seedless** |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
vanilla wafer crumbs
|
* |
| 118 | ml |
pecans
finely chopped |
|
| 79 | ml |
butter
melted |
|
| 45 | ml |
sugar
|
|
| 79 | ml |
chocolate chips (semi-sweet)
|
*
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 177 | ml |
powdered sugar
sifted |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| 578 | ml/g |
raspberries
* |
|
| 118 | ml |
raspberry jam
seedless** |
*
|
Directions
- 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted.
Crust: Combine all ingredients except chocolate chips.
Mix until blended.
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
Bake at 350℉ (180℃) for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
Set aside to cool.
Beat together the cream cheese, sugar and vanilla until light and fluffy.
In a separate bowl, beat the cream until it is stiff.
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated.
Gently spread raspberries over cream mixture.
Refrigerate.
