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    Raspberry Cheese Pie


    Source of Recipe


    Internet

    List of Ingredients




    1 (8-ounce) package cream cheese, softened
    1/2 cup sour cream
    1/3 cup granulated sugar
    2 large eggs
    1 (9-inch) pie crust
    2 (10-ounce) packages frozen raspberries, thawed
    1 tablespoon cornstarch
    1/2 cup whipping cream
    Preheat oven to 375°F.

    Recipe



    Combine cream cheese and sour cream in a bowl and beat using an electric mixer set at medium speed until smooth and fluffy. Add sugar and eggs; blend well. Pour into an unbaked pie shell. Bake for 35 minutes or until center is set. Refrigerate for at least 1 hour.

    Meanwhile, drain raspberries, reserving juice. Add enough water to the juice to make 1 cup.

    Blend cornstarch and juice together in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook for 1 minute more or until very thick. Remove from heat and stir in raspberries; cool to room temperature.

    In a mixing bowl whip cream to soft peaks and fold into raspberry mixture. Pour over chilled cream cheese layer and refrigerate for 2 to 3 hours.
    Makes 8 servings.


 

 

 


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