Double Chocolate Raspberry Dream Pie

Alberta Dunbar
Category: Classic Chocolate
Double Chocolate Raspberry Dream Pie
Serves 6-8
Crisco Classic Pie Crust
1 1/3 all-purpose flour
1/2 tsp salt
1/2 stick Crisco all vegetable shortening
3 to 6 tbsp ice water
Preheat oven to 400 degrees. 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 1 tablespoon of water 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 and flute edges and prick bottom with fork. Bake at 400 degrees for 10 minutes or until golden brown. Cool on rack completely before filling.
Filling 1:
8 oz. cream cheese, softened
1 tsp raspberry extract
12 oz. semi-sweet chocolate, melted and cooled
3/4 cup heavy cream, whipped
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:
8 oz cream cheese, softened
1 tsp raspberry extract
12 oz. milk chocolate, melted and cooled
3/4 cup heavy cream, whipped
Repeat instructions for first filling, using milk chocolate instead of semi-sweet chocolate.
Topping:
2 cups fresh raspberries
1 cup raspberry jam, melted and cooled
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1 tsp rum extract
In small bowl, combine raspberries and jam. Spread evenly over second layer. Chill for 30 minutes. In medium bowl, combine whipped cream, powdered sugar, and rum extract; beat on high speed until stiff. Fill pastry bag, fitted with small rosette tip. Make basket weave strips over raspberries. Fit bag with large rosette tip and pipe large swirls around outer edge of pie. Chill until ready to serve.