Ingredients: |
Ingredients: Crust
2 cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons butter, melted
Raspberry Topping
1 Tablespoon cornstarch
1/4 cup granulated sugar
1 (6 ounce) package frozen raspberries OR 1 heaping cup fresh raspberries
1 1/2 teaspoons water
1 1/2 teaspoons lemon juice
1 Tablespoon butter
1/2 teaspoon vanilla
pinch of salt
Cream Cheese Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
pinch of salt
1/2 cup sour cream
3 cups frozen whipped topping (cool whip) thawed
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Directions: |
Directions:For The Crust
Preheat oven to 375° F. Mix together graham cracker crumbs, sugar and melted butter and press into a DEEP-DISH 9-inch pie plate. Bake crust for 6 minutes. Remove from oven, set aside.
For The Raspberry Topping
Pour 1 tablespoon cornstarch and 1/4 cup granulated sugar into a medium sauce pan. Stir to combine. Add the frozen raspberries OR 1 heaping cup of fresh berries. Pour in water and lemon juice. Stir to combine.Over medium high heat, bring the mixture to a boil stirring constantly. Let it boil for a couple of minutes, or until the desired consistency is reached. (It should be just a bit thinner than pudding).
Remove from heat; then add 1 tablespoon butter, 1/2 teaspoon vanilla and pinch of salt. Let the butter melt for just a bit and then stir it in. Remove from heat and let cool completely
For Cream Cheese Filling
Place softened cream cheese into an electric stand mixer or medium mixing bowl. Beat it until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla and a pinch of salt. Mix for about 2 minutes. Add 1/2 cup sour cream and 3 cups of cool whip. Mix until well combined and smooth; about 2 more minutes.
Pour this filling into the cooled graham cracker crust. You may have a bit leftover, depending on how deep your pie crust is.
Once raspberry topping has cooled pour it over the cream cheese filling.
Place in fridge for 1 hour to chill and set before serving. |
This recipe for Raspberry Cream Pie is from