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Steps
1
Heat oven to 375°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
2
In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat in granulated sugar and eggs with whisk. Beat in cocoa.
3
Pour chocolate mixture into pie plate. Bake about 25 minutes or until top of chocolate mixture just forms a thin crust (pie will not be completely set in center). Cool 20 minutes.
4
Heat 1-quart saucepan over medium heat. Add rum, and cook until reduced by half. Add caramel topping, stirring until well mixed. Top with salt, and drizzle over cooled pie.
5
In blender, place raspberries, liqueur and powdered sugar. Cover; blend on medium speed 5 to 10 seconds or until well mixed and raspberries are pureed. Press through fine strainer to remove seeds, and drizzle over cooled pie.
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Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.
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