Raspberry Cream Cheese Pie Recipe

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This recipe for Raspberry Cream Cheese Pie, by Kim Keevers, is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Contributor: Kim Keevers Added: Wednesday, October 1, 2008

Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Sugar cookie crust: 1/2 c. butter 1 c. + 3 T. flour 3 T. powdered sugar Filling: 8 oz. cream cheese 4 T. powdered sugar 1 t. vanilla Topping: 1 c. water 1 c. sugar 2 T. cornstarch 2 T. corn syrup 3 T. raspberry jello Fresh raspberries

Directions:	Directions: Crust: Preheat oven to 350º. In medium saucepan, melt butter. Take off heat and add flour and powdered sugar. Press into greased pie plate. Bake 20-30 minutes until golden brown. Cool. Filling: Mix cream cheese, powdered sugar and vanilla. Spread into bottom of cooled pie crust. Top with fresh raspberries until full. Topping: Boil water, sugar, cornstarch and corn syrup until clear. Take off heat and add 3 T. raspberry jello. Cool. Pour over fresh berries and refrigerate until set. Top with fresh whipped cream or Cool Whip.

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Raspberry Cream Cheese Pie Recipe

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