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Very Raspberry Pie

Name: Very Raspberry Pie
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 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

20 reviews

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Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

8 servings

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

Very Raspberry Pie Recipe photo by Taste of Home

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Ingredients

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 sugar, cornstarch and water.
Bring to a boil, stirring constantly; cook and stir 2 minutes longer. If desired, strain to remove berry seeds. Cool to room temperature, about 20 minutes.
Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners' sugar. Spread over bottom of crust.
Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
Store in the refrigerator. If desired, garnish with mint.

Nutrition Facts

1 piece: 441 calories, 17g fat (9g saturated fat), 31mg cholesterol, 206mg sodium, 70g carbohydrate (54g sugars, 7g fiber), 4g protein.

Very Raspberry Pie

Total Time

Makes

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Ingredients

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