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RASPBERRY CHOCOLATE RIBBON PIE
1 &n bsp; Favorite pie crust, baked
3/4 c. &nb sp; Butter
1 c. &nb sp; Powdered sugar
5 &n bsp; Egg yolks
6 oz. &nb sp; Semisweet chocolate, melted
5 &n bsp; Egg whites, beaten stiff
1/4 c. &nb sp; Powdered sugar
1 t. &nb sp; Vanilla
8 oz. &nb sp; Cream cheese
1 c. &nb sp; Whipped cream
12 oz. &nb sp; Solo raspberry filling OR
1 c. &nb sp; Raspberries, fresh or frozen
1 T. &nb sp; Sugar
1/2 T. &nb sp; Cornstarch
Combine butter, sugar till fluffy; add yolks and chocolate till
combined; beat whites w/1-2 T. sugar & fold into mixture.
Mix sugar, vanilla, cheese & fold in whipped cream till smooth.
Cook raspberries (if using fresh, if using canned, just add
sugar & cornstarch bring to boil till thickened.
Spread half of chocolate mixture in shell; add half of
raspberries; add half of cream cheese mixture; repeat.
Chill for at least 3 hours.
ENJOY!!!
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