Raspberrry and Chocolate Pie

• 1 1/4 cups vanilla wafer crumbs
• 1/2 cup pecans finely chopped
• 13 cup butter melted
• 3 tablespoons sugar
• 13 cup chocolate chips (semi-sweet)
• 8 ounces cream cheese softened
• 3/4 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 20 ounces raspberries *
• 1/2 cup raspberry jam seedless**

1. Crust: Combine all ingredients except chocolate chips.
2. Mix until blended.
3. Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
4. Bake at 350F (180C) for about 8 minutes.
5. Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
6. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
7. Set aside to cool.
8. Beat together the cream cheese, sugar and vanilla until light and fluffy.
9. In a separate bowl, beat the cream until it is stiff.
10. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
11. Pour into prepared crust.
12. Stir together the raspberries and melted jam until fruit is evenly coated.
13. Gently spread raspberries over cream mixture.
14. Refrigerate.

vanilla wafer crumbs, pecans, butter, sugar, chocolate chips, cream cheese, powdered sugar, vanilla, heavy whipping cream, raspberries, raspberry

Taken from recipeland.com/recipe/v/raspberrry-chocolate-pie-5500 (may not work)