This chocolate-cream cheese pie with a hazelnut crust and ruby-red berry sauce makes a stunning ending to a meal. To drizzle the melted chocolate, put it in a plastic sandwich bag, snip a corner, and squeeze.

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Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool.

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  • For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.

  • Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint.

Tips

Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Nutrition Facts

434 calories; protein 4.7g; carbohydrates 35.2g; fat 32.6g; cholesterol 79.9mg; sodium 142.3mg. Full Nutrition
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Reviews (2)

Rating: 5 stars
07/23/2003
Very good recipe. I made this pie as a layered parfait in tall glasses using a layer of whipped cream between the chocolate and sauce. Read More
(4)