This Raspberry Brownie Pie is the perfect marriage of raspberry and rich chocolate baked inside of a shortbread cookie crust.
Bring raspberry mixture to a boil and simmer for 15-20 minutes or until the raspberries have broken down.
Remove from heat and transfer to a bowl. Cover the topping with plastic wrap making sure the wrap is touching the topping so that it doesn't form a skin. Refrigerate topping until ready to use.
Mix all ingredients in a medium bowl.
Press dough into the bottom and up the sides of a 9 1/2-inch diameter pie plate.
Mix all ingredients in a small bowl and set aside.
Mix and pour brownie ingredients into prepared pie shell. Bake according to your brownie mix instructions or the recipe you're using. If the edges of your pie crust are becoming too brown, cover with the edges with foil or a pie crust shield.
When the pie is finished baking and a toothpick or cake tester inserted into the center of the brownie comes out clean, remove from the oven and cool for 5 minutes. Reduce oven temperature to 175 degrees F.
Spread the sour cream mixture over the brownie.
Remove the raspberry topping from the refrigerator and spoon on top of the sour cream mixture. (You will have some topping left over. Refrigerate any extra topping.)
Bake at 175 degrees F for 10 minutes. Remove from oven and cool on wire rack until room temperature. Garnish with chocolate chips and serve.