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Fresh Raspberry Cream Cheese Pie
Author/Submitted by: Sue Klapper
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
***crust*** 1 1/4
cups
graham cracker crumbs 1/4
cup
sugar 1/3
cup
butter,
melted
***filling*** 1
package
frozen raspberries in syrup -- 1
envelope
unflavored gelatin 1/4
cup
water 1/4
cup
sugar 2
tablespoons
water 1/2
cup
powdered sugar 1
package
cream cheese -- softened,
8 oz.
1
cup
whipping cream,
whipped
2
6 oz.
raspberries -- washed,
drained
Directions:
*NOTE: Reserve 1/2 cup 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 minutes or until lightly browned. Cool
completely. In 5 cup blender container place raspberries and syrup; blend
on high speed until pureed (1 minute). Strain sauce to remove seeds. In
1 quart saucepan sprinkle gelatin over water; let stand 5 minutes to
soften. Cook over low heat until gelatin is dissolved (1 to 2 minutes).
Remove from heat; stir in raspberry puree, 1/4 cup sugar and water.
Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40
minutes). In small mixer bowl beat powdered sugar and cream cheese until
smooth (1 to 2 minutes). Fold in 1 cup whipped cream. Spread cream
cheese mixture into cooled crust. Arrange raspberries over cream cheese
mixture. Pour gelatin mixture over raspberries, spreading to cover.
Cover; refrigerate until gelatin is set (2 to 3 hours). Using pastry bag,
pipe remaining whipped cream onto pie; garnish with reserved fresh
raspberries. Source: Irresistibel Desserts - Land o Lakes.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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