Recipe courtesy of Beth Campbell
Total:
4 hr 35 min
Active:
50 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Pastry Crust:
Chocolate Filling:
Cream cheese filling:
Raspberry Filling: (you can substitute 1 cup of seedless raspberry jam):

Directions

Crust:

Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.

Preheat the oven to 475 degrees F.

Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.

Chocolate Filling:

In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.

Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.

Cream Cheese Filling:

Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.

Raspberry Filling

Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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