Ingrédients pour Chocolate Raspberry Cheese Pie
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 (9 inch) chocolate wafer pie crust
- 2 ounces semisweet chocolate
- 1/4 cup heavy whipping cream
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Comment préparer Chocolate Raspberry Cheese Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces of cream cheese until light and fluffy.
- Gradually add 14 ounces of sweetened condensed milk, beating until smooth and creamy.
- Beat in 1 large egg, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract until well combined.
- Gently arrange 2 cups of fresh raspberries in the bottom of a 9-inch pie crust.
- Slowly pour the cream cheese mixture over the raspberries.
- Bake for 30-35 minutes, or until the center is almost set. A slight jiggle is okay.
- Remove from oven and let cool completely on a wire rack.
- While the pie cools, prepare the chocolate glaze:
- In a small saucepan over low heat, melt 2 ounces (2 squares) of semisweet chocolate with 1/4 cup of heavy whipping cream.
- Stir until smooth and thickened. Remove from heat and let cool slightly.
- Once the pie is completely cool, pour the chocolate glaze evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Garnish with fresh raspberries, chocolate shavings, or whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
146g
Fat
59g
Carbs
15g
