Raspberry Cream Pie with Chocolate Shortbread Crust

Method

1. Make raspberry layer: In a small saucepan, combine raspberries and sugar. In a small cup, whisk together flour and liqueur, juice or water, and combine with fruit mixture. Cook over medium heat, lowering heat if necessary, until raspberries release their juice, begin to break down, add thicken. Add a tablespoon or 2 of juice or water if necessary for a creamy consistency. Remove from heat, cool, transfer to an airtight container, and chill for an hour or so until cold.
2. Make crust: Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cocoa powder, sugar, and salt. Stir in oil with a fork until completely combined. It will seem very moist. Press into bottom only of a 7- or 8-inch pie pan or springform pan. Prick top several times with a fork and bake 10 to 12 minutes or until surface is matte, rather than glossy (since you cannot gauge browning with a chocolate crust). Cool completely on wire rack.
3. Make cream layer: Whip together Tofutti Better Than Cream Cheese, powdered sugar, and vanilla until fluffy. Fold in non-dairy whipped topping by hand. Spread evenly over cooled crust and top with raspberry filling, spreading carefully to cover. Place in freezer, covered with foil or plastic wrap, until firm. To serve, remove from freezer, slice with sharp knife, allow to soften slightly, and then transfer slices to serving plates.
4. Optional garnishes: Top each slice with additional non-dairy whipped topping, chocolate chips, fresh raspberries, or mint leaves.