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Raspberry Patch Cream Pie Recipe

Raspberry Patch Cream Pie Recipe

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
TOTAL TIME: Prep: 35 min. + chilling YIELD:6-8 servings

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 2% 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

  • 1. 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.
  • 2. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
  • 3. 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.
  • 4. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 piece) equals 403 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 237 mg sodium, 58 g carbohydrate, 3 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

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