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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Toasted sesame seeds add crunch to the crust of this lucious dessert.. This pie is from a cooking class. Ingredients:
3/4c graham cracker crumbs |
1/4c sesame seeds,toasted |
1/4c. toasted wheat germ |
1/4c butter,melted |
filling |
1tbs unflavored gelatin |
1/4c cold water |
1c heavy whipping cream |
1 pkg.(8oz,) cream cheese,softened |
1c confectioner's sugar |
1tsp. vanilla extract |
topping |
2 pkgs(10 oz. ea) frozen ,sweetened raspberries,thawed |
2tbs. cornstarch |
1tsp. lemon juice |
2tbs. cornstarch |
Directions:
1. In a bowl,combine cracker crumbs,sesame seeds,wheat germ and butter Press onto bottom and up the sides of an ungreased 10 deep-dish pie plate. Bake at 375 for 10 mins. or until edges are lightly browned. Cool on a wire rack.
2. In a small saucepan,sprinkle gelatin over cold water;let stand 1 min. Cook and stir over low heat until gelatinis completely dissolved. Cool slightly.
3. In a small mixing bowl,beat cream until stiff peaks form;set aside. In another small mixing bowl,beat the cream cheese,confectioner's sugar and vanilla till smooth. Beat in gelatin mixture. Immediately fld in whipped cream. Por into crust and refrigerate.
4. Meanwhile,,drain raspberries,reserving juice in a 1 cup measuring cup.. ad water to measure 1 cup Set raspberries aside.
5. In a small saucepan,combine cornstarch,and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat;gently stir in the lemon juice. Cool for 10 mins,stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate till set.
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