Raspberry And Chocolate Pie(Mhrh24B)

* Exported from MasterCook *

RASPBERRY AND CHOCOLATE PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Fruits Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shirley Ferguson
-----CRUST-----
1 1/4 cups Vanilla wafer crumbs
1/2 cup Pecans -- finely chopped
1/3 cup Butter -- melted
3 tablespoons Sugar
1/3 cup Semi-sweet chocolate chips
-----FILLING-----
8 ounces Cream cheese -- softened
3/4 cup Powdered sugar -- sifted
1 teaspoon Vanilla
1 cup Whipping cream
20 ounces Raspberries -- frozen*
1/2 cup Raspberry jam -- seedless**

* 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 degrees 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.

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