Very Raspberry Pie Recipe

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Ingredients:

Serving

raspberry topping:
6 cups fresh raspberries, divided
1 cup sugar
3 tbsp cornstarch
1/2 cup water
cream filling:
1 package (8 oz) cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker crust (9 inches)
fresh mint , optional

Directions:

Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small 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: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	359.53 Kcal (1505 kJ)
Calories from fat	70.62 Kcal
		% Daily Value*
Total Fat	7.85g	12%
Cholesterol	3.9mg	1%
Sodium	121.2mg	5%
Potassium	171.02mg	4%
Total Carbs	73.16g	24%
Sugars	51.6g	206%
Dietary Fiber	6.95g	28%
Protein	2.28g	5%
Vitamin C	24mg	40%
Iron	1.6mg	9%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	198.57 Kcal (831 kJ)
Calories from fat	39 Kcal
		% Daily Value*
Total Fat	4.33g	12%
Cholesterol	2.15mg	1%
Sodium	66.94mg	5%
Potassium	94.45mg	4%
Total Carbs	40.41g	24%
Sugars	28.5g	206%
Dietary Fiber	3.84g	28%
Protein	1.26g	5%
Vitamin C	13.2mg	40%
Iron	0.9mg	9%
Calcium	19.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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