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Raspberry Cream Pie




Source of Recipe


becky at rc


List of Ingredients




Crust:
1 1/3 c flour
1/2 tsp salt
1/2 c Crisco shortening
3 tbsp cold water

Raspberry Layer:
3/4 c sugar
1/4 c flour
1/8 tsp salt
1 3/4 c water
1 (3 oz) pkg raspberry gelatin
12 oz pkg frozen unsweetened raspberries

Cream Layer:
3 oz cream cheese, softened
1/3 c powdered sugar
1 tsp vanilla
1/8 tsp salt
1 c whipping cream, whipped

Chocolate Sauce:
2 squares ( 1 oz each) unsweetened baking chocolate
1 tbsp butter flavored Crisco
3/4 c powdered sugar
1/8 tsp salt
2 tbsp hot milk


Recipe



Crust:
Combine flour and salt in bowl. Cut in shortening with a pastry cutter until it forms small pea sized chunks. Add water 1 tbsp at a time and toss with a fork until a ball forms. Roll out and place in lightly greased pie dish; flute edges. Use a fork to prick the pie crust all over, including the sides. Bake at 425 for 10 to 15 minutes or until golden. Let cool.

Raspberry Layer:
In a medium saucepan, combine sugar, flour and salt. Stir to combine. Add water gradually, stirring to mix. Cook and stir over medium heat unitl mixture comes to a boil and is thickened and clear. Add gelatin, stirring until dissolved. Add raspberries and stir well. Refrigerate until slightly thickened.

Cream Layer:
Combine cream cheese, 1/3 c powdered sugar, vanilla and salt. Beat at medium speed of electric mixer until smooth. Beat in –already whipped – whipped cream. Spread half of this cream mixture on the completely cooled crust. Top with half of the cooled raspberry mixture. Spread remaining cream mixture and top with remaining raspberry mixture. Refrigerate 1 hour.

Chocolate Sauce:
Place chocolate squares and shortening in a microwave bowl. Heat at 50 % for 1 minute. Stir. Continue heating and stirring until chocolate has melted. DO NOT OVERHEAT. Stir in powdered sugar and salt; stir until it resembles fine crumbs. Add HOT milk, 1 tbsp at a time until it reaches desired consistency. Drizzle over raspberry layer and on edges of crust. Refrigerate at least 1 or 2 hours before serving. Refrigerate any leftovers.

Makes 1 pie.

Notes:
Original recipe called for corn starch to thicken the raspberry layer. I used butter flavored Crisco in the crust and the sauce. I used more than 2 tbsp hot milk – be sure the milk is hot.