CHOCOLATE RASPBERRY PIE

9” pie shell, unbaked

3 tab. sugar

1 tab. cornstarch

2 cups fresh or frozen unsweetened raspberries, thawed

FILLING

1 pkg. (8 oz.) cream cheese, softened

1/3 cup sugar

½ tea. vanilla extract

½ cup whipping cream, whipped

TOPPING

2 squares (1 oz. each) semisweet chocolate

3 tab. butter or margarine

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450’ for 8 min. Remove foil; bake 5 min. longer. Cool on wire rack. In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 min. Remove from the heat; cool for 15 min. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. Melt chocolate and butter; cool for 4 to 5 min. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.