Best Cream Cheese Pie With Golden Raisins Recipes

SPECIAL RAISIN CREAM PIE

Steps:

• Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
• Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
• Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

MY MAMA'S RAISIN CREAM PIE

Steps:

• 1. Filling directions: Bring raisins and water to a boil and simmer for five minutes.
• 2. In another medium saucepan, combine the milk, egg yolks, sugar, cornstarch and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and whisk until thickened. Stir in the raisins and the vanilla extract.
• 3. Pour the filling into the pie shell and top with meringue while still hot.
• 4. Meringue directions: Cook first three ingredients until clear. Add dash of salt to egg whites and beat until stiff. Slowly pour cooked mixture while still beating and add 6 tablespoons sugar.
• 5. Bake at 325° for 20 to 25 minutes.

CREAM CHEESE PIE WITH GOLDEN RAISINS

Steps:

• Preheat oven to 350°F. Lightly butter 10-inch-diameter glass pie dish. Mix crumbs and melted butter in small bowl. Press crumb mixture evenly over bottom and up sides (but not onto rim) of prepared dish. Refrigerate while preparing filling.
• Blend cream cheese, 1/2 cup sugar and flour in processor until smooth. Add vanilla. Gradually pour in milk and process until smooth, occasionally scraping down sides of bowl. Add eggs; process until blended. Transfer batter to prepared crust. Mix remaining 2 tablespoons sugar with cinnamon in small bowl; sprinkle over filling. Carefully place raisins atop filling (some may sink).
• Bake pie until set in center, about 1 hour. Transfer to rack and cool 1 hour. Refrigerate uncovered until cold, about 2 hours; cover and chill overnight.