Raspberry And Cream Pie

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 (9 inch) pie crusts (bought or from scratch)
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 3/4 cups water
• 1 (3 ounce) package raspberry gelatin powder
• 12 ounces frozen unsweetened raspberries
• 3 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup whipping cream, whipped
• 2 (1 ounce) unsweetened chocolate squares
• 1 tablespoon shortening
• 3/4 cup confectioners' sugar
• 1/8 teaspoon salt
• 2 tablespoons hot milk

Recipe

• 1 prepare and bake pie crust as per directions on package or recipe. cool completely.
• 2 for raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. stir in water gradually.
• 3 cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
• 4 add gelatin. stir until dissolved.
• 5 stir in raspberries.
• 6 refrigerate until slightly thickened.
• 7 for cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
• 8 beat at medium speed of electric mixer until smooth.
• 9 beat in whipped cream.
• 10 spread half of cream mixture in bottom of cooled baked pie crust.
• 11 top with half of raspberry mixture.
• 12 repeat layers.
• 13 refrigerate 1 hour.
• 14 for drizzle, combine chocolate and shortening in small microwave-safe bowl.
• 15 microwave at 50% (medium) for 1 minute. stir.
• 16 repeat until melted and smooth.
• 17 (or, melt on rangetop in small saucepan on very low heat.)
• 18 stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
• 19 stir in milk, a little at a time, until mixture is of desired consistency.
• 20 drizzle over raspberry layer and edge of crust.
• 21 refrigerate at least 1 to 2 hours before serving.