Very Raspberry Pie
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 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
Ingredients
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6 cups fresh raspberries, divided
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1 cup sugar
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3 tablespoons cornstarch
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1/2 cup water
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CREAM FILLING:
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1 package (8 ounces) cream cheese, softened
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1 cup whipped topping
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1 cup confectioners' sugar
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1 graham cracker crust (9 inches)
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Fresh mint, optional
Directions
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1.
Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add sugar, cornstarch and water.
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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.
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3.
Meanwhile, in a small bowl, beat cream cheese, whipped topping and confectioners' sugar. Spread over bottom of crust.
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4.
Top with remaining 4 cups raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
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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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