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Raspberry Cream Pie
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Brief Description
This Raspberry Cream Pie just might be my favorite recipe, this summer. The creamy and sweet filling goes perfectly with the tangy raspberry topping.
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Main Ingredient
Raspberries, Cream Cheese
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Category: Pies
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Cuisine: American
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Prep Time: 90 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Can substitute frozen raspberries with 1 heaping cup of Fresh Raspberries.
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Posted By: lynnegee
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Posted On: Jan 02, 2017
Number of Servings:
Ingredients:
- 1 - Graham Cracker Pie Crust 9-inch
- 1 packages - Cream Cheese 8-ounce
- 1 cups - Powdered Sugar
- 1/2 cups - Sour Cream
- 1 teaspoons - Pure Vanilla Extract
- 3 cups - Cool Whip
- dashes - Salt
- 1 tablespoons - Corn Starch
- 1/4 cups - Sugar
- 1 packages - Frozen Raspberries 6-ounce, or 1 heaping cup Fresh Raspberries
- 1 1/2 teaspoons - Water
- 1 1/2 teaspoons - Lemon Juice
- 1 tablespoons - Butter
- 1/2 teaspoons - Pure Vanilla Extract
- dashes - Salt
Directions:
Prick the pie crust with a fork, several times all over. Bake according to package directions. I baked mine at 400 degrees for about 8 minutes. Take the crust out of the oven when it is golden brown and let it cool completely.
Pour 1 tablespoon corn starch and 1/4 cup sugar into a medium sized sauce pan. Give it a nice stir to combine. Add the package of frozen raspberries, or 1 heaping cup of fresh berries. Pour in 1 1/2 teaspoons of water and 1 1/2 teaspoons of lemon juice. Stir it around to combine.
Over medium high heat, bring the mixture to a boil stirring constantly. The berries will break down nicely for you. Let it boil for a couple of minutes, or until the desired consistency is reached. It should be just a bit thinner than pudding.
Remove it from the heat, add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Let the butter melt for just a bit and then stir it in. Let it all cool completely. If you are in a rush you could pour it into a bowl and set it in the fridge.
Place your softened cream cheese into your stand mixer or medium sized mixing bowl. Beat it until smooth. Add 1 C powdered sugar, 1 teaspoon vanilla and a dash of salt. Mix for about 2 minutes.
Add 1/2 C sour cream and 3 cups of cool whip. Mix until well combined, about 2 more minutes. Pour the filling into the cooled pie crust. You may have a bit leftover, depending on how “deep” your pie crust is.
Once the topping has cooled, pour it over the top of the filling. Pop that baby into the fridge for 1 hour, then you are ready to serve. Enjoy!
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