Raspberry Cheesecake Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 unbaked pastry shell (10 inches)
1 cup (8 oz) small curd cottage cheese
2 Tbs. milk
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/4 tsp. vanilla extract
3 eggs
1 1/2 cups fresh raspberries (2 pkg.), divided
1 cup whipping cream, whipped cream (or small container of cool whip)
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Directions: |
Directions:Line unpricked pastry shell with double thickness of aluminum foil. Bake at 450º for 8 minutes. Cool on wire rack. Reduce heat to 350º.
In a blender, combine cottage cheese and milk; cover and process until smooth. In mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 raspberries, gently press into filling with back of spoon.
Bake at 350º for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in refrigerator. |
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Personal
Notes: |
Personal
Notes: This is Babu's favorite pie!
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