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HEAVENLY RASPBERRY PIE




List of Ingredients



• 9" FROZEN PIE CRUST THAWED AND BAKES IN A 350° OVEN FOR 10 MINUTES
  
• 5 CUPS FRESH OR FROZEN RASPBERRIES
  
• 3/4 CUPS SUGAR
  
• 1/2 CUP COLD WATER
  
• 3 TABLESPOONS LEMON JUICE
  
• 3 TABLESPOONS CORNSTARCH OR ARROWROOT
  
• 3/4 CUPS WHIPPING CREAM
  
• 2 TABLESPOONS SUGAR
  






Instructions



1. IN A MEDIUM SAUCEPAN, STIR TOGETHER 2 CUPS RASPBERRIES, 3/4 CUPS SUGAR, COLD WATER, LEMON JUICE AND CORNSTARCH OR ARROWROOT. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY, COOK AND STIR FOR 2 MINUTES LONGER. REMOVE FROM HEAT.
   
2. COOL SLIGHTLY. COVER AND REFRIGERATE UNTIL THOROUGHLY CHILLED.
   
3. CAREFULLY FOLD IN 2 CUPS OF REMAINING RASPBERRIES INTO THE CHILLED MIXTURE. SPOON INTO BAKED PASTRY SHELL.
   
4. COVER AND CHILL FOR AT LEAST 2 HOURS OR OVERNIGHT TILL FIRM.
   
5. WHEN READY TO SERVE, MAKE WHIPPED CREAM:
   
   IN A CHILLED BOWL AND BEATERS, COMBINE WHIPPING CREAM AND 2 TABLESPOONS SUGAR, BEATING UNTIL LIGHTLY FIRM PEAKS FORM. SERVE OVER SLICES AND REMAINING RASPBERRIES.
   
6. SERVES 8