Very Raspberry Pie
Servings: 8 servings
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.
- 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
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.