See all pies in the category:

Berry Much in Love Pie

Recipe By: Janet Ropp
Year Submitted: 2017
Winner Third Place

Ingredients

CRUST:
2 ¼ cups chocolate graham cracker crumbs
2 tablespoons sugar
1 tablespoon flour
1 tablespoon cocoa
8 tablespoons unsalted butter€”melted
1 tablespoon chocolate extract

CREAM CHEESE FILLING:
1 cup bittersweet chocolate chips
¾ cup heavy whipping cream
16 ounces cream cheese€”softened
3 cups confectioners sugar
1 teaspoon vanilla extract

FRUIT TOPPING:
24 ounces fresh raspberries
¾ cup sugar
¼ teaspoon salt
1 cup water
1 packet mixed berry Jello
1 teaspoon unsalted butter

WHIPPED CREAM:
1 ½ cups heavy cream
5 tablespoons confectioners sugar

Directions

CRUST:
Preheat oven to 350 degrees. Combine dry ingredients. Stir chocolate extract into melted butter and combine with dry ingredients. Press into 9 ½ inch glass pie plate and bake for 12 minutes. Cool completely before filling.

CREAM CHEESE FILLING:
Melt together chocolate chips and whipping cream€”set aside. Beat cream cheese until fluffy. Add vanilla and confectioners sugar and beat well. Pour in melted chocolate and mix until well blended.
Pour into prepared pie shell. Chill while preparing fruit topping.

FRUIT TOPPING:
Top prepared pie filling with fresh raspberries and set aside. In medium saucepan combine sugar, cornstarch, salt , and water€”bring to a boil and boil for 1 to 2 minutes longer or until thick. Remove from heat. Add Jello and butter and pour over fresh raspberries. Chill while preparing whipped cream.

WHIPPED CREAM:
Beat whipping cream until soft peak start to form. Add confections sugar and beat well. Border pie with whipped cream. Refrigerate. Serve cold.