Double Chocolate Raspberry Dream Pie
| | Double Chocolate Raspberry Dream Pie |
Ingredients
Crust:
- 1 1/3cups all-purpose flour
- 1/2teaspoon salt
- 1/2stick Crisco All Vegetable shortening
- 3-6tablespoons ice water
- OR 2 deep dish store bought pie shells(see note above)
Filling #1:
- 8ounces cream cheese, softened
- 1teaspoon raspberry extract
- 12ounces semi-sweet chocolate, melted and cooled
- 3/4cup heavy cream, whipped
Filling #2:
- 8ounces cream cheese, softened
- 1teaspoon raspberry extract
- 12ounces milk chocolate, melted and cooled
- 3/4cup heavy cream, whipped
Topping:
- 2cups fresh raspberries
- 1cup raspberry jam, melted and cooled
- 2cups heavy whipping cream
- 1/4cup powdered sugar, sifted
- 1teaspoon rum extract
Instructions
Crust:
- 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:
- 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:
- 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.
Topping:
- 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.