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Fresh Raspberry Cream Cheese Pie




Source of Recipe


dmvezina at rc


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