Raspberry Patch Cream Pie |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This looks like a good pie to try with fresh raspberries. Prep time does not include chilling time. Ingredients:
1 cup graham cracker crumbs |
1/2 cup sugar |
5 tablespoons butter, melted |
1 (8 ounce) package cream cheese, softened |
1/4 cup confectioners' sugar |
2 teaspoons milk |
1 teaspoon vanilla extract |
3/4 cup sugar |
3 tablespoons cornstarch |
1 1/3 cups cold water |
1/4 cup raspberry gelatin powder |
3 cups fresh raspberries |
Directions:
1. In small bowl, combine cracker crumbs, sugar and butter.
2. Press onto the bottom and up sides of an ungreased 9-inch pie pan.
3. Bake at 350 degrees for 9-11 minutes or until set.
4. Cool on a wire rack.
5. For filling, in small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla.
6. Carefully spread over crust.
7. For topping, in small saucepan, combine the sugar, cornstarch and water until smooth.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Remove from heat; stir in gelatin until dissolved.
10. Cool to room temperature.
11. Refrigerate until slightly thickened.
12. Arrange raspberries over filling.
13. Spoon gelatin mixture over berries.
14. Refrigerate until set.
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