Raspberrry and chocolate pie

 
                        RASPBERRRY AND CHOCOLATE PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   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      t             Vanilla
    1      c             Whipping cream
   20      oz            Raspberries  -- frozen*
      1/2  c             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..
 
 
 
                    
 
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