Raspberry Cream Cheese Pie |
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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 8 |
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This is a tried and true recipe. Nice flavors, and light texture. Love those raspberries, but you could use any other berry instead. Ingredients:
2 cups graham cracker crumbs |
1/4 cup granulated sugar |
1/2 cup melted butter |
1 1/2 teaspoons cinnamon |
8 ounces cream cheese, at room temperature |
1/4 cup granulated sugar |
3/4 cup cream |
1 teaspoon unflavored gelatin |
1/2 cup water |
1 lb fresh raspberries or 1 lb frozen raspberries, thawed and drained |
whipped cream (to decorate) |
Directions:
1. Combine graham cracker crumbs, sugar, melted butter, and cinnamon.
2. Press into a 9-inch pie pan, set aside.
3. Beat cream cheese and sugar until smooth.
4. Whip cream and gently fold into cheese mixture.
5. Soak gelatin in water 5 minutes in the top of a double boiler, over hot water.
6. Stir gelatin mixture until completely dissolved.
7. Stir gelatin into cream cheese mixture.
8. Fold in raspberries.
9. Pour into prepared crust.
10. Chill for 2 to 3 hours.
11. Before serving, decorate with whipped cream.
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