Ingredients
Crust:
Extra Serving Graham Cracker Crust
Raspberry Layer:
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 tsp. salt
1 3/4 cups water
1 pkg. (3 oz.) raspberry flavor gelatin
1 pkg. (12 oz.) frozen unsweetened raspberries
Cream Layer:
1 pkg. (3 oz.) cream cheese, softened
1/3 cup confectioners’ sugar
1 tsp. vanilla
1/8 tsp. salt
1 cup whipping cream, whipped
Chocolate Sauce:
2 squares (1 oz. each) unsweetened baking chocolate
1 tbsp Butter flavor Crisco stick or 1 tbsp. Butter Flavor
Crisco all-vegetable shortening
3/4 cup confectioners’ sugar
1/8 tsp salt
About 2 tbsp hot milk
Directions
Raspberry Layer:
Combine granulated sugar, cornstarch and 1/8 tsp. salt in
medium saucepan. Gradually stir in water. Cook and stir on medium heat until
mixture comes to a boil and is thickened and clear. Add gelatin. Stir until
dissolved. Stir in raspberries. Refrigerate until slightly thickened (for us
this is enough to do two pies).
Cream Layer:
Combine cream cheese, 1/3 cup confectioners’ sugar, vanilla
and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer
until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of
graham cracker crust, top with half of raspberry mixture. Repeat layers
(sometimes it is easier to just put the cream and top with raspberry layer.
Refrigerate 1 hour.
Chocolate Sauce:
Combine chocolate and 1 tbsp. shortening in small
microwave-safe bowl. Microwave at 50% (medium) for 1 minute. Stir. Repeat until
melted and smooth. (Or, melt on range top in small saucepan on very low heat.)
Stir in ¾ cup confectioners’ sugar and 1/8 tsp. salt until fine crumbs form.
Stir in milk, a little at a time, until mixture is of desired consistency.
Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2
hours before serving. Refrigerate leftovers.
Makes 1 (9-inch) pie
(8 servings)
