Raspberry Cream Cheese Pie

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Spring 2017

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Raspberry Cream Cheese Pie

Raspberry Cream Cheese Pie
1 (9 -inch) pastry shell baked
1 (8- oz.) package cream cheese softened
1/4 cup sugar
1 tbsp. lemon juice
3/4 cup water
2/3 cup sugar
1/3 cup lemon juice
4 1/2 tbsp. cornstarch
1/4 tsp. salt
2 1/2 cups fresh raspberries
1 tbsp. butter
2 cups sweetened whipped cream

Prep: 30 minutes, Cook: 5 to 10 minutes, Chill: 2 hours, Serves: 8

For filling, beat together cream cheese, sugar and lemon juice with a mixer until smooth. Spread in the bottom of pastry shell; set aside. For topping, stir together water, sugar, lemon juice, cornstarch and salt in a medium saucepan. Add raspberries and cook over medium heat for 5 to 10 minutes or until mixture thickens and becomes clear, stirring frequently. Remove from heat and stir in butter. Let cool and spread over cream cheese filling. Chill for at least 2 hours. Spread whipped cream over chilled raspberry layer and serve.


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Yummy! My family gets this tomorrow for dinner!

Comment Number: 4699