Fresh Raspberry Cream Cheese Pie
Source of Recipe
Sunday Dinner
Recipe Introduction
The tartness of fresh raspberries and the richness of cream
cheese are combined in this colorful make-ahead dessert.
Prep: 45 min - Bake: 10 min - Chill: 2 hrs 30 min
List of Ingredients
Crust Ingredients:
1 1/4 cups graham cracker crumbs
1/3 cup LAND O LAKES® Butter, melted
1/4 cup sugar
Filling Ingredients:
1 (10-ounce) package frozen raspberries in syrup, thawed
1/4 cup water
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup sugar
2 tablespoons raspberry-flavored liqueur or water
1/2 cup powdered sugar
1 (8-ounce) package cream cheese or light cream cheese
1 cup whipping cream, whipped
2 (6-ounce) containers fresh raspberries, washed, drained,
reserve 1/2 cup*
Recipe
Heat oven to 350°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.
*Substitute 2 cups individually frozen raspberries.
Makes 8 servings
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