Chocolate Raspberry Pie

Crust:

• ¾ c. butter
• 4 t. sugar
• 2 c. flour
• 2/3 c. chopped nuts

Cream butter and sugar together.  Stir in flour; mix well.  Add nuts, mixing well.  Press into a greased 9″x13″ glass pan.  Bake at 375°F for 10-12 minutes until lightly browned.

Filling:

• 1 10 oz. pkg. frozen raspberries
• 2 cans sweetened condensed milk
• 1 T. lemon juice
• 1½ c. cool whip

Thaw raspberries enough to break apart into small chunks.  (Reserve a few for garnishing).  Place all ingredients except cool whip into large mixer bowl.  Beat on high speed 10-15 minutes until mixture expands in volume and thickens.  Fold in cool whip.  Place over pie crust and freeze at least 3 hours before serving.  (Can be made and frozen ahead of time.)  Cut into squares and place in small glass dishes.  Makes about 35-40 small tea desserts.

Chocolate Drizzle:

• ½ of an 8 oz. Hershey bar with almonds
• 2½ T. instant coffee
• 1½ T. Amaretto Liquor

In a glass bowl melt chocolate in microwave.  Add coffee and Amaretto.  Drizzle over dessert.

If you like this recipe, we have many more in our cookbooks that you can order online.