Very Raspberry Pie

Show off your baking skills with a simple, homemade Very Raspberry Pie. Bring this to your next party or make it for yourself when you're craving something fruity.

Photo by Heather S.
Adapted from tateofhome.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tateofhome.com

Ingredients

  • RASPBERRY TOPPING

  • 6

    cups fresh raspberries, divided

  • 1

    cup sugar

  • 3

    tablespoons cornstarch

  • 1/2

    cup water

  • CREAM FILLING

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    cup whipped topping

  • 1

    cup confectioners' sugar

  • 1

    graham cracker crust (9 inches)

  • Fresh mint, optional

Directions

Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint if desired.

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