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Very Raspberry Pie

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

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

  1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add sugar, cornstarch and water.
  2. 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.
  3. Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners' sugar. Spread over bottom of crust.
  4. Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
  5. 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.

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