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Very Raspberry Pie

Source of Recipe


Taste of Home: Best of Summer 2012



List of Ingredients



• -- Raspberry Topping --
  
• 6 cups fresh raspberries, divided
  
• 1 cup sugar
  
• 3 Tbsp cornstarch
  
• ½ 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)
  
• Garnish: fresh mint (optional)
  






Instructions



1. Mash about 2 cups raspberries to measure 1 cup; place in a saucepan. Add 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 for about 20 minutes.
   
   
2. Meanwhile, for filling, beat cream cheese, whipped topping, and confectioners' sugar in a bowl. Spread in bottom of crust.
   
   
3. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set for about 3 hours. Store in the refrigerator. Garnish with mint, if desired.
   
   Makes 6 to 8 servings.