Very raspberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Fresh raspberries -- |
| Divided | ||
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Water |
| Cream Filling: | ||
| 1 | pack | Cream cheese -- softened 8 |
| Oz | ||
| 1 | cup | Whipped topping |
| 1 | cup | Confectioner's sugar |
| 1 | each | Graham cracker pie crust, 9 |
| Inch | ||
| Fresh mint -- optional | ||
Directions
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 min. longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 min. 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. Yield: 6 to 8 servings.
Recipe By : Country Woman