Dark Chocolate Raspberry No-Bake Pie

by

Morwen

Every year for Mother's Day, I make something delicious and I wanted to use Raspberries and Dark Chocolate this time.  I found a random No-Bake Pie recipe online, and working off of that, created this delightful dessert.

  Crust

  10 Chocolate Graham Crackers

  1 stick Butter

  Crush the Graham Crackers and melt the Butter.  Mix together and press firmly into a 9 in. pie plate.  Baked for 10 minutes on 350° F.

  Filling

  12 oz. Fresh Raspberries, reserve 8

  1 8 oz. block Neufchâtel, softened

  1 ¼ cup Heavy Whipping Cream

  1 12 oz. bag Guittard Extra Dark Chocolate Chips

  Wash the Raspberries. 
  Whip 1 cup of the Heavy Cream to stiff peaks.  
  Thoroughly melt the Chocolate Chips with the 1/4 of Heavy Cream.
  Mix together the Cream Cheese, melted Chocolate and whipped Cream.
  Gently stir in the Raspberries. 
  Carefully spoon the filling into the crust and spread evenly. 
  Place the reserved Raspberries on the top.
  Refrigerate 4 hours or overnight.
  Serve and enjoy!