Last week, I promised that I would share this recipe from my Wordless Wednesday as long as you didn't judge me for eating it for breakfast. Since you all were so kind to me and many
I originally found this recipe in a Taste of Home magazine, but I did alter it a bit to have more chocolate (yum). This is one of those recipes that it tastes so elegant that it seems as if it is hard. It is not. In fact, while it does have quite a few steps, those steps are super easy.
All the ingredients you need.
1 unbaked pie shell (or if you are Martha Stewart you could make your own)
3 Tablespoons Sugar
1 Tablespoon Cornstarch
2 cups of fresh raspberries
1 8 oz. package of cream cheese, softened
1/3 cup of sugar
1/2 teaspoon of vanilla extract
1/2 cup of heavy whipping cream, whipped
2 ounces of semi-sweet chocolate baking squares
3 tablespoons of butter
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a saucepan combine the sugar and cornstarch (listed under ingredients). Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
3. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Eat for breakfast and enjoy! :)
P.S. I originally attempted to be all Ree Drummond on you and take pictures while I made it. But, I'm not multi-talented and cannot hold the camera and pour/stir/etc. while taking a picture. I also didn't have a full open sunny kitchen for pictures. But hey, all that matters is the end product right? And that is beautiful! Enjoy!