Categories: Dessert, Pie, Raspberries

Ingredients

• 3 tablespoons cold water
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 cups fresh raspberries
• 1/2 cup sugar
• 1 1/2 cups heavy cream
• 1 tablespoon framboise liqueur (or other raspberry-flavored liqueur)
• 1 teaspoon pure vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 1 (9 inch) prepared chocolate cookie pie crust

Directions

1. Add the cold water to a small stainless steel bowl; sprinkle the gelatin on top; let the gelatin stand to dissolve.

2. Combine the raspberries and sugar in a medium saucepan over med-low heat; cook until the sugar has dissolved and the mixture is warm to touch.

3. Stir in the gelatin mixture.

4. Set the berry mixture aside; let cool to room temperature, stirring occasionally (10-15 minutes).

5. In a large mixing bowl, combine the heavy cream, framboise, and vanilla; using an electric mixer, whip the cream until soft peaks form.

6. Gently fold in the raspberry mixture and then the chocolate chips.

7. Scrape the filling into the prepared crust.

8. Cover the pie with plastic wrap and refrigerate 6 or more hours, up to 1 day, until the filling is completely set.

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