Red raspberry cream cheese pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 3- ounce packages cream cheese, softened | |
| ⅔ | cup | Whipping cream |
| 1 | 9-inch baked pastry shell, cooled | |
| 1 | quart | Fresh red raspberries |
| 1 | cup | Sugar |
| ½ | cup | Unsweetened pineapple juice |
| ¼ | cup | Cornstarch |
| Unsweetened whipped cream | ||
Directions
In medium bowl beat together softened cream cheese and the whipping cream. Spread mixture over bottom of the cooled pie shell; chill.
Reserve half of the raspberries. In a large mixing bowel mash the remaining raspberries. Stir in sugar; let stand for about 1 hour.
Sieve berry mixture. In a saucepan combine pineapple juice and cornstarch; stir in sieved berry mixture. Cook and stir over medium heat till berry mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; let cool.
Spread three fourths of the thickened berry mixture over cream cheese layer in pie shell.
Arrange 1½ cups of the reserved whole raspberries over top of pie.
Spoon the remaining cooked berry mixture over whole berries.
Chill about 2 hours or till set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings.
From: Sandee Eveland Date: 08-02-95 (17:21) (19) (E)Cooking