Raspberry Patch Cream Pie

Submitted by CookingONTheSide

"This looks like a good pie to try with fresh raspberries. Recipe is from Taste of Home. Prep time does not include chilling time."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• Crust

• 236.59 ml graham cracker crumbs
• 118.29 ml sugar
• 73.94 ml butter, melted

• Filling

• 226.79 g package cream cheese, softened
• 59.14 ml confectioners' sugar
• 9.85 ml milk
• 4.92 ml vanilla extract

• Topping

• 177.44 ml sugar
• 44.37 ml cornstarch
• 315.37 ml cold water
• 59.14 ml raspberry gelatin powder
• 709.77 ml fresh raspberries

directions

1. In small bowl, combine cracker crumbs, sugar and butter.
2. Press onto the bottom and up sides of an ungreased 9-inch pie pan.
3. Bake at 350 degrees for 9-11 minutes or until set.
4. Cool on a wire rack.
5. For filling, in small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla.
6. Carefully spread over crust.
7. For topping, in small saucepan, combine the sugar, cornstarch and water until smooth.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Remove from heat; stir in gelatin until dissolved.
10. Cool to room temperature.
11. Refrigerate until slightly thickened.
12. Arrange raspberries over filling.
13. Spoon gelatin mixture over berries.
14. Refrigerate until set.