Red raspberry cream cheese pie

1 servings

Ingredients

Quantity Ingredient
2 3- ounce packages cream cheese, softened
⅔ cup Whipping cream
1 9-inch baked pastry shell, cooled
1 quart Fresh red raspberries
1 cup Sugar
½ cup Unsweetened pineapple juice
¼ cup Cornstarch
Unsweetened whipped cream

Directions

In medium bowl beat together softened cream cheese and the whipping cream. Spread mixture over bottom of the cooled pie shell; chill.

Reserve half of the raspberries. In a large mixing bowel mash the remaining raspberries. Stir in sugar; let stand for about 1 hour.

Sieve berry mixture. In a saucepan combine pineapple juice and cornstarch; stir in sieved berry mixture. Cook and stir over medium heat till berry mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; let cool.

Spread three fourths of the thickened berry mixture over cream cheese layer in pie shell.

Arrange 1½ cups of the reserved whole raspberries over top of pie.

Spoon the remaining cooked berry mixture over whole berries.

Chill about 2 hours or till set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings.

From: Sandee Eveland Date: 08-02-95 (17:21) (19) (E)Cooking

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