Very Raspberry Pie

Image

I haven’t tried this one yet, the picture is from Taste of Home.com.

Ingredients

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

Directions

  • Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the 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 the cream cheese, whipped topping and confectioners’ sugar in a small 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: 8 servings.

Nutritional Facts1 serving (1 piece) equals 441 calories, 17 g fat (9 g saturated fat), 31 mg cholesterol, 206 mg sodium, 70 g carbohydrate, 7 g fiber, 4 g protein.

Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31

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