Recipe courtesy of Beth Campbell

Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other

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  • Level: Intermediate
  • Total: 4 hr 35 min
  • Prep: 50 min
  • Inactive: 3 hr 30 min
  • Cook: 15 min
  • Yield: 8 to 10 servings


Pastry Crust:

Chocolate Filling:

Cream cheese filling:

Raspberry Filling: (you can substitute 1 cup of seedless raspberry jam):


  1. Crust:
  2. 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.
  3. Preheat the oven to 475 degrees F.
  4. 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.
  5. Chocolate Filling:
  6. 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.
  7. Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
  8. Cream Cheese Filling:
  9. Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
  10. Raspberry Filling
  11. 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.