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  • Fresh Raspberry Cream Cheese Pie

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    Fresh Raspberry Cream Cheese Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/4 c. graham cracker crumbs
    • 1/4 c. sugar
    • 1/3 c. butter melted
    • 1 pkt frzn raspberries in syrup
    • 1 env unflavored gelatin
    • 1/4 c. water
    • 1/4 c. sugar
    • 2 Tbsp. water
    • 1/2 c. powdered sugar
    • 1 pkt cream cheese softened - 8 ounce.
    • 1 c. whipping cream whipped
    • 2 x 6 ounce. raspberries washed - liquid removed

    Directions

    1. *NOTE: Reserve 1/2 c. of raspberries. Heat oven to 350. In medium bowl stir together all crust ingredients. Press on bottom and up sides of 9 inch pie pan. Bake for 10 to 12 min or possibly till lightly browned. Cold completely. In 5 c. blender container place raspberries and syrup; blend on high speed till pureed (1 minute). Strain sauce to remove seeds. In 1 qt saucepan sprinkle gelatin over water; let stand 5 min to soften. Cook over low heat till gelatin is dissolved (1 to 2 min).
    2. Remove from heat; stir in raspberry puree, 1/4 c. sugar and water.
    3. Cover; chill till mix mounds when dropped from spoon (30 to 40 min). In small mixer bowl beat powdered sugar and cream cheese till smooth (1 to 2 min). Mix in 1 c. whipped cream. Spread cream cheese mix into cooled crust. Arrange raspberries over cream cheese mix. Pour gelatin mix over raspberries, spreading to cover.
    4. Cover; chill till gelatin is set (2 to 3 hrs). Using pastry bag, pipe remaining whipped cream onto pie; garnish with reserved fresh raspberries.

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