Raspberry glace pie

Yield: 8 servings

Measure Ingredient
1 \N Baked pie shell--9-inch
1½ \N Quarts raspberries
1 cup Sugar
3 tablespoons Cornstarch
½ cup Water
\N \N 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.

Similar recipes