MR. DEPLETED MY HEART RASPBERRY CREAM PIE

Basic crust

1½ cups flour 3 tablespoons dark chocolate cocoa 3 tablespoons sugar ½ cup shortening 3 to 4 tablespoons cold water

Cream cheese layer

1 (8-ounce) cream cheese package 2 cups powdered sugar ½ teaspoon vanilla

Raspberry filling

2 boxes (10-ounce) frozen raspberries in light syrup, thawed 4 tablespoons sugar 2 tablespoons cornstarch

Whipped cream frosting

1 pint heavy cream 1 cup sifted powdered sugar 1 teaspoon vanilla ½ cup dark chocolate cocoa, optional

Chocolate syrup for drizzling

For pie crust: In a medium bowl, combine flour, cocoa and sugar. Cut shortening into flour mixture with a pastry blender. Add water, one tablespoon at a time. Once the dough has formed, cover with plastic wrap and refrigerate until needed.

For cream cheese layer: In another medium bowl, whip

cream cheese, powdered sugar and vanilla until fluffy. Place in refrigerator until it is time to assemble the pie.

For raspberry filling: Drain raspberries, keeping aside ⅔ cup of syrup.

In a saucepan, mix sugar and cornstarch. Slowly mix in raspberry syrup. Cook over medium heat, stirring, until mixture thickens and comes to a boil. Take sauce off heat and add in raspberries. Make sure filling cools completely before adding it to the pie.

Preheat oven to 350 degrees.

For making the pie, roll out dough and place into a pie dish. Spread cream cheese mixture over crust. Add raspberry filling on top.

Bake for no more than 30 minutes. Once pie cools completely, top with whipped cream frosting.

For frosting: Beat heavy cream until it becomes frothy in a chilled bowl with cold beaters.

Add powdered sugar, vanilla and cocoa, if using. Continue beating until mixture becomes thick. Spoon frosting on top of pie and drizzle with chocolate syrup. If there is any leftover pie crust, cut out heart shapes, bake and place on top of pie.