Raspberry Cream Pie

By marmar

Ingredients

• Crust:
• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup margarine or butter, melted
• Raspberry Filling:
• 1 1/3 cups suar
• 6 tbsp. cornstarch
• 1/8 tsp. salt
• 1 1/2 cups water (2 cups if using fresh berries)
• 4 tbsp. 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

Preparation

Step 1

Crust directions:
Preheat oven to 375 degrees. Mix graham cracker crumbs, sugar and butter and press into a deep-dish pie pan. Bake for about 6 minutes. Set aside to cool.

Raspberry Filling directions:
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 heat until thick. Stir constantly. set aside to cool. While raspberry filling is cooling, make cream filling.

Cream Filling directions:
Fold cream sheese, 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.