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Double Chocolate-Mascarpone Raspberry Pie

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  • Makes: 10 servings

Double Chocolate-Mascarpone Raspberry Pie

Directions

  1. Prepare Baked Pastry Shell; set aside. For filling, in a medium saucepan combine mascarpone cheese, chocolate, and powdered sugar. Cook and stir over medium-low heat until chocolate melts and mixture is smooth. Remove saucepan from heat; stir in liqueur. Let filling cool to room temperature.
  2. In a medium chilled mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Stir about 1/2 cup of the whipped cream into the cooled filling. Fold in remaining whipped cream just until combined. Carefully spoon filling into Baked Pastry Shell, spreading evenly. Cover and chill for 3 to 24 hours or until set.
  3. Just before serving, gently stir the 2 cups raspberries into the jam. Spoon raspberry mixture over filling. If desired, top each serving with White Chocolate Topping and additional raspberries. Makes 10 servings.

White Chocolate Topping

Directions

  1. In a small heavy saucepan heat and stir white baking chocolate and 1/4 cup whipping cream until chocolate melts and mixture is smooth; cool. In a medium chilled mixing bowl beat 2/3 cup whipping cream with an electric mixer on medium speed until mixture mounds but does not form peaks; turn off mixer. Add white chocolate mixture; beat on low speed just until stiff peaks form (tips stand straight).

Nutrition Facts (Double Chocolate-Mascarpone Raspberry Pie)

  • Per serving:
  • 559 kcal cal.,
  • 42 g fat
  • (23 g sat. fat,
  • 3 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 93 mg chol.,
  • 100 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 23 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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