Fresh Raspberry Cream Cheese Pie Recipe

ingredients

Crust
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar

Filling
1 package (10 ounce size) frozen raspberries in syrup, thawed
1/4 cup water
1 envelope (.25 ounce size) unflavored gelatin
1/4 cup sugar
2 tablespoons raspberry liqueur or water
1/2 cup powdered sugar
1 package (8 ounce size) cream cheese or light cream cheese
1 cup whipping cream, whipped
2 containers (6 ounce size) fresh raspberries, washed, drained (a few reserved for garnish)

directions

Heat oven to 350 degrees F.

Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Place frozen raspberries and syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until pureed (1 minute). Strain sauce to remove seeds.

Place water in 1-quart saucepan; sprinkle with gelatin. 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 liqueur. Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40 minutes).

Beat powdered sugar and cream cheese in small bowl until smooth. Gently stir in 1 cup whipped cream. Spread cream cheese mixture into cooled crust.

Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate until gelatin is set (2 to 3 hours).

Just before serving, pipe remaining whipped cream onto pie. Garnish with reserved fresh raspberries.

nutrition data

Nutritional data has not been calculated yet.