Recipe By : Shirley Ferguson
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 c Vanilla wafer crumbs
1/2 c Pecans -- finely chopped
1/3 c Butter -- melted
3 tb Sugar
1/3 c Semi-sweet chocolate chips
Filling:
8 oz Cream cheese -- softened
3/4 c Powdered sugar -- sifted
1 ts Vanilla
1 c Whipping cream
20 oz Frozen raspberries -- defrosted,
- drained
1/2 c Seedless raspberry jam -- heated
- until melted
Crust:
Combine all ingredients except chocolate chips. Mix until blended.
Pat mixture on the bottom and sides of a buttered 9" pie pan. Bake at
350°F 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.
Note: When I double this, I double everything except the raspberries
and use a 9x13" dish. After inviting 4 cooking instructors over for
lunch one day, and wondering what I had gotten myself into (I was a
nervous wreck--one of them was once with Pillsbury and the creator of
their ready-made pie crusts) this is what I decided on for dessert.
They all requested the recipe; so I thought it must be worth sharing
it with my friends here.
