Double Chocolate Raspberry Dream Pie
Double Chocolate Raspberry Dream Pie
    1. Preheat oven to 400°F. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with water 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with 1/2 inch overlap. Turn into pie plate, flute edges, and prick bottom with fork. Bake for 10 minutes or until golden brown. Cool on rack completely before filling.
    Filling #1:
    1. Place cream cheese and extract in a medium bowl and beat on high with electric mixer until smooth. Beat in cooled chocolate. Use wooden spoon to fold in whipped cream. Carefully spread in cooled pie shell. Smooth top and chill for 30 minutes.
    Filling #2:
    1. Repeat instructions for first filling, using milk chocolate instead of semi-sweet chocolate. For the topping: In small bowl, combine raspberries and jam. Spread evenly over second layer. Chill for 30 minutes.
    1. In medium bowl, combine whipped cream, powdered sugar, and rum extract; beat on high speed until stiff. Fill pastry bag with whipped cream. Using a rosette tip, make basket weave strips over raspberries. Place raspberries in between weaves. Chill until ready to serve.