Raspberry Patch Cream Pie
Taste of Home
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Our family loves raspberries, and this pie keeps the flavor and firmness of the berries intact. The combination of the berry-gelatin and cream cheese layers keeps everyone coming back for seconds.
—Allison Anderson
Raymond, Washington
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 35 min. + chilling
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 5 tablespoons butter, melted
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup confectioners' sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- TOPPING:
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1-1/3 cups cold water
- 1/4 cup raspberry gelatin powder
- 3 cups fresh raspberries
Directions:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack.
For filling, in a small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.