Chocolate Raspberry Cheese Pie

Prep Time: 20 minutes
Makes 1 pie

This chocolate topped raspberry cheese pie looks very elegant but is easy to make. Serve it at the next holiday party and impress your guests! They'll be back for seconds.

2 (3-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle® brand sweetened condensed milk(not evaporated)
1 egg
3 tbsps. ReaLemon® Juice from Concentrate
1 cup fresh or frozen raspberries
1 tsp. vanilla extract
1 (6-oz.) chocolate pie crust Chocolate Glaze (recipe follows)

Directions: Heat oven at 350°. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg, ReaLemon, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Chocolate Glaze: In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Tip: Serve this delicious pie with a hot cup of coffee made with rich and creamy Cremora® Royale to give your guests a truly royal treatment. See recipe ideas in the beverage section.

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Raspberry Yogurt Pie Crust

1-1/2 cups graham wafer crumbs
2 tablespoons honey
1 tablespoon oil (canola, corn, safflower, sunflower)
1-1/2 cups plain low-fat yogurt
1-1/2 cups non-fat cottage cheese, drained
4 tablespoons honey
1 teaspoon vanilla
1/4 teaspoon freshly squeezed lemon juice
1 envelope unflavored gelatin
3 cups frozen raspberries, thawed, well drained

Crust: Make graham crumb crust by mixing all ingredients and pressing into 9" pie plate. Bake at 350° F for 8 minutes. Cool.
Filling: Combine yogurt, cottage cheese, honey, vanilla, and lemon juice in blender. While blender is running, dissolve gelatin by first sprinkling it over 1 tablespoon cold water then stirring in 3 tablespoons boiling water. Add dissolved gelatin to blender and blend well. Spread drained raspberries in bottom of pie shell and pour yogurt mixture over them. Chill several hours. Makes 8-12 servings.
Nutritional Analysis - Each serving (1/8 of total pie) provides: Calories:193 Fat:3.5 grams (3/4 of a teaspoon) % of calories from fat:17% Cholesterol:4.5 mg

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Fresh Berry Crumb Pie

Crumb Crust/Topping:
1 c Hazelnuts or almonds (4oz)
2 c All purpose flour
1/2 c Granulated sugar
3/4 c Chilled butter, cut into small pieces
1/2 c Granulated sugar
3/16 T Cornstarch
2 pt Fresh berries (Raspberries, Blueberries, or Strawberries)

Directions: Preheat oven to 350°F.
To prepare crumb crust/topping, spread nuts in a medium baking dish. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450°F. In a food processor fitted with the metal blade, process the nuts till finely ground, about 10 seconds. In a large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press half the crumb crust/topping mixture into the bottom and sides of an 8 or 9-inch tart pan.
To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture in to the crust, spreading evenly. Sprinkle the berry mixture evenly with the remaining crumb crust/topping mixture. Bake until topping is golden and filling is bubbly, about 30 minutes. Transfer the pan to a wire rack to cool 10 minutes. Serve warm. Recipe submitted by Judy Goldman to rec.food.recipes, 4/8/97. Yield: 6 Servings.

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