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Ingredients
| raspberries: 6 cups (fresh//divided) |
| granulated sugar: 1 cup |
| cornstarch: 3 Tbl |
| water: 1/2 cup |
| cream cheese: 8 oz (softened) |
| frozen whipped topping: 1 cup |
| powdered sugar (unsifted): 1 cup |
| graham cracker pie shell: 1 9 inch |
Very Raspberry Pie
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- Mash 2 cups raspberries to measure 1 cup; place in a saucepan.
- Add sugar, cornstarch and water.
- Bring to a boil, stirring constantly; cook and stir 2 minutes longer.
- Strain to remove seeds if desired.
- Cool to room temperature, about 20 minutes.
- Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a mixing bowl.
- Spread on graham crust.
- Top with remaining raspberries.
- Pour cooled raspberry sauce over the top.
- Refrigerate until set, about 3 hours.
- Store in refrigerator.