VERY RASPBERRY PIE

Very Raspberry Pie image

Number Of Ingredients 11

Previous Next

RASPBERRY TOPPING:
6 cups fresh raspberries, divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
CREAM FILLING:
1 (8-ounce) package cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker pie crust (9 inches)
Fresh mint leaves, optional

Steps:

Mash about 2 cups raspberries to measure 1 cup place in a saucepan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners' sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves