Very raspberry pie

8 servings

Ingredients

Quantity Ingredient
6 cups Fresh raspberries --
Divided
1 cup Sugar
3 tablespoons Cornstarch
½ cup Water
Cream Filling:
1 pack Cream cheese -- softened 8
Oz
1 cup Whipped topping
1 cup Confectioner's sugar
1 each Graham cracker pie crust, 9
Inch
Fresh mint -- optional

Directions

Mash about 2 cups raspberries to measure 1 cup; place in a saucepan.

Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 min. longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 min. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners" sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint if desired. Yield: 6 to 8 servings.

Recipe By : Country Woman

Related recipes