Recipe

Very Raspberry Pie Recipe


Very Raspberry Pie Recipe Chefmeow / All my dishes
8 months, 3 weeks ago
VERY RASPBERRY PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rockwell Estate in Lancaster, Texas in 1988.
Prep:10m Servings:8

Chefmeow

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Ingredients
  • 6 cups red raspberries divided
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • Filling:
  • 8 ounces cream cheese softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 9" graham cracker crust

Directions
  1. Mash 2 cups raspberries to measure 1 cup then place in a pan.
  2. Add sugar, cornstarch and water then bring to a boil stirring constantly.
  3. Cook and stir 2 minutes longer then strain to remove berry seeds.
  4. Cool to room temperature about 20 minutes.
  5. Meanwhile for filling beat cream cheese, whipped topping and confectioners' sugar in a bowl.
  6. Spread in bottom of crust then top with remaining raspberries.
  7. Pour cooled raspberry sauce over top then refrigerate until set about 3 hours.
  8. Store leftovers in refrigerator.

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