RASPBERRY PIE WITH CHOCOLATE CRUST RECIPES

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
• Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
• To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

Steps:

• In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
• Mix constantly until Clear Jel and sugar dissolve.
• Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color. 
• Add lemon juice and cook for 1 more minute, while mixing constantly. 
• Remove the filling from heat and mix in raspberries. Don't over-mix!
• Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
• When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing.