-
1
Prepare and bake pie crust as per directions on package or recipe. Cool completely.
-
2
For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
-
3
Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
-
4
Add gelatin. Stir until dissolved.
-
5
Stir in raspberries.
-
6
Refrigerate until slightly thickened.
-
7
For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
-
8
Beat at medium speed of electric mixer until smooth.
-
9
Beat in whipped cream.
-
10
Spread half of cream mixture in bottom of cooled baked pie crust.
-
11
Top with half of raspberry mixture.
-
12
Repeat layers.
-
13
Refrigerate 1 hour.
-
14
For drizzle, combine chocolate and shortening in small microwave-safe bowl.
-
15
Microwave at 50% (MEDIUM) for 1 minute. Stir.
-
16
Repeat until melted and smooth.
-
17
(Or, melt on rangetop in small saucepan on very low heat.)
-
18
Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
-
19
Stir in milk, a little at a time, until mixture is of desired consistency.
-
20
Drizzle over raspberry layer and edge of crust.
-
21
Refrigerate at least 1 to 2 hours before serving.
