Very Raspberry Pie
Country Woman
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We live along a 130-year-old railroad track (our house once was a train station) edged a couple weeks a year with wild raspberries that I pick for my pie.
My husband's an airline mechanic. We have two children—6 and 3.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
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 saucepan. Add 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 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: 6-8 servings.