Raspberry glace pie
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked pie shell--9-inch | |
| 1½ | Quarts raspberries | |
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Water |
| Few drops red food color, If desired | ||
| 1 | pack | (3 ounces) cream cheese, Softened |
Prepare and bake pie shell. Mash enough raspberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell.
Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.
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