Chocolate Raspberry Cream Pie (Canada Pie)

Chocolate Raspberry Cream Pie (Canada Pie)


They call it Canada pie but we think it could easily be called any day pie and it's delicous!
  • 1 9” deep dish pie shell baked according to package directions & cooled
  • 2 cups fresh or frozen raspberries thawed
  • 6 Tbsp sugar
  • 1 Tbsp cornstarch
  • 8 oz. cream cheese, softened
  • ⅓ cup sugar
  • 1 tsp vanilla
  • ½ cup whipping cream, whipped
  • 2 oz. semi-sweet chocolate squares
  • 3 Tbsp butter or margarine
  1. Prick the pie with a fork and bake according to package directions, let cool.
  2. In a medium saucepan, over medium heat, bring raspberries, six tablespoons of sugar and cornstarch to a boil and stir for two minutes. Remove from heat and let cool for 15 minutes. Spread into the baked pie shell & chill for an hour.
  3. In a medium bowl, beat cream cheese, remaining sugar & vanilla until combined and fluffy. Beat whipping cream until peaks form and fold into cream cheese filling. Gently spread the cream cheese mixture over the layer of raspberries. Refrigerate for at least an hour.
  4. Melt together the chocolate and butter and cool five minutes. Gently pour over the chilled pie.
  5. Cover & chill for another two hours, at least. You may have to heat a sharp knife (dip it in hot water and dry) to cut through the chocolate disk cleanly.

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