"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Cream Cheese Pie Recipe

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This recipe for Raspberry Cream Cheese Pie, by , 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:

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 350. 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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