Chocolate Raspberry Pie

• 1 (9 inch) unbaked pastry shells
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cups fresh unsweetened raspberries or 2 cups frozen unsweetened raspberries, thawed
• Filling
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• Topping
• 1 ounce semi-sweet chocolate baking square
• 3 tablespoons butter

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a saucepan combine sugar and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
3. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

pastry shells, sugar, cornstarch, raspberries, filling, cream cheese, sugar, vanilla extract, heavy whipping cream, topping, semisweet chocolate baking square, butter

Taken from www.food.com/recipe/chocolate-raspberry-pie-118871 (may not work)