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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. Ingredients:
raspberry topping: |
6 cups fresh raspberries, divided |
1 cup sugar |
3 tablespoons cornstarch |
1/2 cup water |
cream filling: |
1 package (8 ounces) cream cheese, softened |
1 cup whipped topping |
1 cup confectioners' sugar |
1 graham cracker crust (9 inches) |
fresh mint, optional |
Directions:
1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
2. 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.
3. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
4. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
5. Store in the refrigerator. Garnish with mint if desired. Yield: 8 servings.
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