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1
Cut shortening into salt and flour until mixture is pea-sized pieces.
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2
Add cold water slowly until mixture forms a ball.
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3
Refrigerate several hours or overnight.
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4
Preheat the oven to 475 degrees F.
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5
Roll out on a floured board.
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6
Put in pie pan.
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7
Prick crust on bottom of pan with a fork.
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8
Bake for 8 to10 minutes until light brown.
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9
Cool.
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10
Chocolate Filling:
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11
In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy.
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12
Add the egg yolks, 1 at a time, beating after each addition.
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13
Add the peppermint and melted chocolate and mix until combined.
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14
Beat the egg whites in a separate mixer until they hold stiff peaks.
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15
Gently fold the whites into the butter mixture.
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16
Cream Cheese Filling:
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17
Mix together powdered sugar, vanilla and cream cheese.
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18
Fold in whipped cream until smooth.
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19
Raspberry Filling
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20
Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out.
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21
Return to heat and add sugar and cornstarch.
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22
Boil over medium heat.
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23
Spread 1/2 of the raspberry filling into baked pie shell gently.
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24
Spread 1/2 of the chocolate filling over that and chill.
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25
Spread 1/2 the cream cheese filling over the chocolate filling.
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26
Repeat the layers.
