Raspberry Cream Cheese Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For 2 pies
8 oz cream cheese
2/3 C powdered sugar
1 tsp vanilla
1 C heavy whipping cream - no sugar
8 C fresh raspberries - 3 cups crushed, leave 5 cups whole
2 C water
2 C sugar
6 - 8 Tbsp cornstarch
dash of salt
2 baked pie crusts, completely cooled, or 2 graham cracker crusts
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Directions: |
Directions:In large bowl, mix cream cheese with powdered sugar and vanilla. Whip cream to stiff peaks, then mix well with cream cheese/powdered sugar. Put 1/2 into the bottom of each pie shell then top with 2 - 2 1/2 cups whole raspberries. Place in refrigerator to keep cool.
For Glaze: Add 2 cups water to 3 cups crushed berries. Bring to boil and simmer for 3 minutes. Strain to remove seeds. Keep juice. Add enough water to juice to make 4 cups of liquid.
In sauce pan, mix 2 cups sugar with 6 - 8 tbsp cornstarch and dash of salt. Slowly add raspberry liquid. Cook until thickened, stirring constantly to prevent scorching (very important). Cool completely and pour 1/2 of glaze over each pie. Store in refrigerator. |
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Personal
Notes: |
Personal
Notes: Can serve with whipped cream. I prefer graham cracker crust!
This recipe is labor intensive but well worth the effort. You can also use fresh strawberries instead of raspberries and it is really good too.
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