Raspberry Patch Cream Pie |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Our family loves raspberries, and this pie keeps the flavor and firmness of the berries intact. The combination of the berry-gelatin and cream cheese layers keeps everyone coming back for seconds. âAllison Anderson Raymond, Washington Ingredients:
1 cup graham cracker crumbs |
1/2 cup sugar |
5 tablespoons butter, melted |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup confectioners' sugar |
2 teaspoons 2% milk |
1 teaspoon vanilla extract |
topping: |
3/4 cup sugar |
3 tablespoons cornstarch |
1-1/3 cups cold water |
1/4 cup raspberry gelatin powder |
3 cups fresh raspberries |
Directions:
1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack.
2. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
3. For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
4. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.
|
|