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Very Raspberry Pie Recipe

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We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York

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Very Raspberry Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

30 30

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 Facts 1 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Very Raspberry Pie

Very Raspberry Pie

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(11-17) of 17 reviews

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Reviewed on Jul. 22, 2012 by ivannabc

Wonderful!! I loved the raspberries but I bet it will be just as great with the addition of blueberries, blackberries, or strawberries. I'll have to try that!

Reviewed on Jun. 19, 2012 by head2toe

Tartness, with some sweetness. Perfect! My 9" pie plate was a little small. 10" might have worked better.

Reviewed on Jul. 25, 2011 by kb4306

This pie was incredible. MIL made it the other week and everyone loved it. I've just made it again using blackberries. Still very yummy :-)

Reviewed on Jul. 17, 2011 by gardengirl1278

a family favorite

Reviewed on Jul. 03, 2010 by stephanie m

fantastic fresh berry taste.

Reviewed on Mar. 18, 2010 by ArianeDawn

We love this recipe!! I made it when we had guests and people were practically licking their plates off!

Reviewed on Aug. 02, 2009 by 7833louis

To decrease the amount of sugar I substitute Splenda for the sugar, use sugar free whipped topping, and make a walnut flour crust. It's still wonderful!

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