Raspberry and Cream Pie

Total Time
25mins
Prep 20 mins
Cook 5 mins

A recipe from Crisco. Please allow time to chill.

Ingredients Nutrition

Directions

  1. Prepare and bake pie crust as per directions on package or recipe. Cool completely.
  2. For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
  3. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
  4. Add gelatin. Stir until dissolved.
  5. Stir in raspberries.
  6. Refrigerate until slightly thickened.
  7. For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
  8. Beat at medium speed of electric mixer until smooth.
  9. Beat in whipped cream.
  10. Spread half of cream mixture in bottom of cooled baked pie crust.
  11. Top with half of raspberry mixture.
  12. Repeat layers.
  13. Refrigerate 1 hour.
  14. For drizzle, combine chocolate and shortening in small microwave-safe bowl.
  15. Microwave at 50% (MEDIUM) for 1 minute. Stir.
  16. Repeat until melted and smooth.
  17. (Or, melt on rangetop in small saucepan on very low heat.)
  18. Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
  19. Stir in milk, a little at a time, until mixture is of desired consistency.
  20. Drizzle over raspberry layer and edge of crust.
  21. Refrigerate at least 1 to 2 hours before serving.

Reviews

(1)
Most Helpful

This was very good. I made it twice. I made it twice. The second time I omitted the chocolate drizzle. We felt it wasn't needed. The drizzle recipe makes a lot.I felt it was too much for one pie. It raspberrie layer was tart and the cream layer was just the right amount of sweetness. The two combinations were yummy. Thanks kburie for sharing your recipe.

Jane from Ohio August 10, 2007

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