CHOCOLATE RASPBERRY FUDGE PIE

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CHOCOLATE RASPBERRY FUDGE PIE
This is a fabulous dessert and so easy to make.  It’s no-bake and comes together really quickly, then it’s refrigerated so it’s cool and creamy to serve.   This is a wonderful end to a dinner with friends or family, and it will get rave reviews.  It’s not only delicious, but it’s also a really pretty dessert to serve and can be paired with coffee or tea or dessert wine.  No matter how you serve it, or if you grab this as a midnight snack, you’re going to love this one!

HERE’S WHAT YOU NEED TO MAKE CHOCOLATE RASPBERRY FUDGE PIE:
FOR THE CRUST:

• 2 cups of Chocolate crumbs (I used Keebler – found on the baking Isle)
• 2 Tablespoons of sugar
• 8 Tablespoons of butter – melted

FOR THE PIE FILLING:

• 1 large package of semi-sweet chocolate chips
• 1 can of Eagle-brand (sweetened condensed milk)
• 2 Tablespoons of cocoa powder
• 1 8 ounce package of cream cheese
• 1 cup of Raspberries
• 1 teaspoon of Vanilla
• 1 Tablespoon of corn starch
• 1/4 cup of water
• A pinch of salt
• 1 cup of Pecans – chopped – OPTIONAL

TOPPING:

• 2 cups of dark chocolate chips
• 1/2 cup of sugar
• 1 cup of heavy cream – do not substitute for the cream
• 2 cups of whole Raspberries for Topping the Pie

HERE’S WHAT YOU DO:
Make the crust; place the butter in the bottom of your deep-dish pie plate, and melt in the microwave at 15 second intervals, until the butter is melted.  Pour the chocolate crumbs into the dish with the sugar, and stir together to blend, coating the crumbs in the butter.  When the crumbs, sugar and butter are well combined, press the crust mixture into the bottom of the dish, and place the dish in the freezer. 

PIE FILLING: 

In a heavy sauce pan, over low heat, melt the chocolate chips and the sweetened condensed milk, until smooth and creamy.  Add the cocoa powder, and cream cheese, and continue to stir the mixture until the cream cheese is melted into the chocolate mixture.  Add the vanilla, and Raspberries, and continue to stir the mixture.  Place the corn starch int eh water, and stir until smooth.  Add the corn starch to the mixture and stir for at least one minute or until the chocolate mixture begins to thicken.  Remove from heat, and stir in a pinch of salt, and if desired, chopped pecans.  Let the mixture cool for about 15 minutes, then remove the crust from the freezer, and pour the chocolate filling into the pie dish, and place the dish in the refrigerator.  Allow the chocolate pie filling to completely cool, and set in the refrigerator, about 4 hours. 

When the pie filling has set up, or looks thick and firm, make the chocolate topping.  In a microwave safe bowl, add the dark chocolate chips, sugar, and heavy cream, and place in the microwave for 30 seconds.  Remove the dish, and stir well, then return to the microwave for 30 seconds, and stir again.  If all the chocolate chips are not melted, place in the microwave again for 15 seconds, remove and stir again.  Repeat until all chocolate chips are melted, and the sugar and cream are completely mixed into the chocolate.  Remove from microwave and cool for about 5 minutes, or until cool to the touch.  Remove pie from refrigerator and pour the chocolate topping on top of the pie filling.  Place milk chocolate chips on top of chocolate topping and place the pie back in the refrigerator in an airtight container, overnight for best results.  Place Raspberries on top of pie when time to serve.  Cut pie in 8 equal pieces, serve and enjoy!

NOTE:  If you can’t find the Keebler Chocolate Crumbs on the baking isle, you can use Chocolate Graham Crackers, and put them in the blender to make the crumbs, or you can use chocolate wafers, or other chocolate cookies, blended into crumbs.  You can also sprinkle a little powdered sugar over the top of the pieces before serving if desired.