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Choco-Mint Raspberry Dream Pie

Recipe By: Emily Pearce
Year Submitted: 2014
Winner First Place

Ingredients

Crust
1 1/3 cup flour
½ tsp. salt
½ Crisco Vegetable shortening
3 to 6 Tbsp. ice cold water

Filling
1 (8oz) pkg. softened cream cheese
1/3 cup sugar
1 cup sour cream
2 tsp. vanilla
1 (8oz) pkg. cool whip

Filling 2
1 ½ cups frozen raspberries
½ cup sugar
2 Tbsp. water
1 Tbsp. plus 1 tsp. arrowroot

Filling 3
8oz dark semi-sweet chocolate
2 Tbsp. plus 1 ¾ cups whipping cream
2 Tbsp. butter
1 tsp. vanilla
½ tsp. mint extract
3 Tbsp. confectioners’ sugar
1 (8oz) pkg. cream cheese softened

Directions

Crust
Blend together flour and salt. Cut in chilled shortening with pastry blender, until resembles coarse crumbs. Sprinkle 3 Tbsp. water over flour mixture: mix gently with fork. Add more water by the Tbsp., mixing until dough hold together. Flatten dough into ½-inch thick round disk, wrap in plastic wrap; refrigerate at least 30 minutes. Place dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider then pie plate. Ease crust into pie plate and trim evenly around plate. Place a sheet of aluminum foil over crust and form up the sides, put in pie weights or unbaked beans. Place in a 4oo degree oven for 10 to 15 minute or until light golden brown. Set on rack to cool.

Filling
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool whip, blending well. Spoon into crust. Chill until set.

Filling 2
Combine raspberries, sugar, and 1 Tbsp. water cook in microwave for 5 minutes, take out and add arrowroot mixed with remaining 1 Tbsp. water stir until thick, cool. Once cool pure over cream cheese layer and refrigerate.

Filling 3
In a medium saucepan over low heat, cook the chocolate with the 2 Tbsp. of whipping cream, stirring constantly for 2 to 3 minutes, until the chocolate in melted and the mixture is thick. Add the butter, vanilla, and mint extract, and stir to combine, cooking for another minute. Remove from the heat.
In a large bowl with an electric mixer, beat the confectioners’ sugar and cream cheese together at medium speed until fluffy, 2 to 3 minutes. Add the melted chocolate mixture, and stir to combine. Set aside.
In a medium bowl with an electric mixer, whip the remaining 1 ¾ cups whipping cream until light and fluffy. Fold the whipped cream gently but thoroughly into the chocolate mixture.
Spread gently over the raspberry sauce. Refrigerate.
Decorate with whipping cream and fresh raspberries. If desired chopped Andes chocolates.