Raspberry cream cheese pie

Raspberry cream cheese pie

Ingredients/Components

• sugar - 1/4 c
• vanilla - 1/2 tsp
• granulated sugar - 1/4 c
• pkg - 1 oz
• butter or margarine - 1 Tbsp
• salt - 1/4 tsp
• cornstarch
• water - 3/4 c
• whipping cream
• lemon juice - 1 Tbsp
• 9-inch pastry shell, baked
• fresh raspberries or frozen

How to make raspberry cream cheese pie:

Top Layer:1 1/2 to 3 c. fresh raspberries (or frozen)2/3 c. granulated sugar4 1/2 Tbsp. cornstarch1/3 c. lemon juice3/4 c. water1/4 tsp. salt1 Tbsp. butter or margarine Topping:1 c. whipping cream1/4 c. sugar1/2 tsp. vanilla Bottom Layer: In a medium bowl, mix together the cream cheese, sugar and lemon juice. Beat with a mixer until thoroughly mixed. Spread in bottom of the baked pastry shell. Set aside.

Top Layer: Place the raspberries in a medium saucepan. In a small bowl mix together the sugar and cornstarch. Stir in the lemon juice, water and salt. Stir over medium heat until the mixture thickens and becomes clear. Remove from heat and stir in butter. Pour over the cream cheese mixture. Chill thoroughly.

Topping: Beat the whipping cream until soft peaks form. Gradually beat in sugar and vanilla. Spread over chilled raspberry layer and serve.

This recipe is from the Truffle Hunter Restaurant in Gresham.

Recipe categories: Desserts, Pie, Pies and tarts.