Ingredients Jump to Instructions ↓

  1. 1 cup fresh raspberries

  2. 1/2 teaspoon sugar

  3. 3 packages (8 ounces each ) cream cheese, softened

  4. 1 can (14 ounces) sweetened condensed milk

  5. 1 teaspoon vanilla extract

  6. 4 eggs, lightly beaten

  7. 1 cup (6 ounces) semisweet chocolate chips, melted and cooled

  8. 2 graham cracker crusts (9 inches) Chocolate curls and additional raspberries, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined. Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer. Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired. Yield: 2 pies (6-8 servings each).


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