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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

RASPBERRY CREAM PIE Recipe

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This recipe for RASPBERRY CREAM PIE is from BURKIE'S FAVORITE RECIPES 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup margarine or butter, melted
Filling:
1 and 1/3 cups sugar
6 T cornstarch
1/8 tsp salt
1 and 1/2 cups water(2 cups is using fresh berries)
4 T corn syrup
12 oz frozen raspberries, thawed, or 1 pint fresh

Cream Filling:
4 oz cream cheese, softened
1/2 cup sugar
5 oz whipped topping, or whipped cream
Directions:
Directions:
Preheat oven to 375º . Mix graham crackers crumbs, sugar and butter and press into a deep dish pie pan. Bake about 6 minutes. Set aside to cool.
Filling:Mix sugar , cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, corn syrup and berries. Cook in a saucepan over medium hear until thick. Stir constantly. Set aside to cool. While raspberry filling is cool, make cream filling.
Cream Filling:
Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust.Then spoon cooled berry' filling over cream filling. Allow to chill in refrigerator for at least 2 hours before serving.

 

 

 

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