Raspberry And Cream Pie - cooking recipe

Ingredients

Crust
1 (9 inch) pie crusts (bought or from scratch)
Raspberry Layer
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 3/4 cups water
1 (3 ounce) package raspberry gelatin powder
12 ounces frozen unsweetened raspberries
Cream Layer
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup whipping cream, whipped
Drizzle
2 (1 ounce) unsweetened chocolate squares
1 tablespoon shortening
3/4 cup confectioners' sugar
1/8 teaspoon salt
2 tablespoons hot milk

Preparation

Prepare and bake pie crust as per directions on package or recipe. Cool completely.
For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
Add gelatin. Stir until dissolved.
Stir in raspberries.
Refrigerate until slightly thickened.
For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
Beat at medium speed of electric mixer until smooth.
Beat in whipped cream.
Spread half of cream mixture in bottom of cooled baked pie crust.
Top with half of raspberry mixture.
Repeat layers.
Refrigerate 1 hour.
For drizzle, combine chocolate and shortening in small microwave-safe bowl.
Microwave at 50% (MEDIUM) for 1 minute. Stir.
Repeat until melted and smooth.
(Or, melt on rangetop in small saucepan on very low heat.)
Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
Stir in milk, a little at a time, until mixture is of desired consistency.
Drizzle over raspberry layer and edge of crust.
Refrigerate at least 1 to 2 hours before serving.