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Raspberry Pie




Source of Recipe


ArcaMax
Raspberry Pie
1 9-inch graham cracker pie shell

Filling:
One quarter cup cold water
1 envelope unflavored gelatin
2 and two thirds cup fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
One third cup confectioner's sugar
1 - 2 tsp. fresh lemon juice
Two thirds cup heavy cream

Place water in a heat proof glass measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add two thirds cup heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.