Raspberry And Chocolate Pie

Recipe Ingredients

		Crust
1 1/4 cups	182g / 6.4oz	Vanilla wafer crumbs
1/2 cup	73g / 2.6oz	Pecans - finely chopped
1/3 cup	65g / 2.3oz	Butter - melted
3 tablespoons	45ml	Sugar
1/3 cup	36g / 1.3oz	Semi-sweet chocolate chips
		Filling
8 oz	227g	Cream cheese - softened
3/4 cup	148g / 5.2oz	Powdered sugar - sifted
1 teaspoon	5ml	Vanilla
1 cup	237ml	Whipping cream
20 oz	568g	Raspberries - frozen*
1/2 cup	118ml	Raspberry jam - seedless**

Recipe Instructions

* 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 350F 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 my self 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.

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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