Raspberry and Cream Pie
- Reviews 1
Ready In: 25 mins
Serves: 8
Ingredients
Crust
- 1 (9 inch) pie crusts (bought or from scratch)
Raspberry Layer
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1⁄8 teaspoon salt
- 1 3⁄4 cups water
- 1 (3 ounce) package raspberry gelatin powder
- 12 ounces frozen unsweetened raspberries
Cream Layer
- 3 ounces cream cheese, softened
- 1⁄3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 cup whipping cream, whipped
Drizzle
- 2 (1 ounce) unsweetened chocolate squares
- 1 tablespoon shortening
- 3⁄4 cup confectioners' sugar
- 1⁄8 teaspoon salt
- 2 tablespoons hot milk
Directions
- Prepare and bake pie crust as per directions on package or recipe. Cool completely.
- For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
- Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
- Add gelatin. Stir until dissolved.
- Stir in raspberries.
- Refrigerate until slightly thickened.
- For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
- Beat at medium speed of electric mixer until smooth.
- Beat in whipped cream.
- Spread half of cream mixture in bottom of cooled baked pie crust.
- Top with half of raspberry mixture.
- Repeat layers.
- Refrigerate 1 hour.
- For drizzle, combine chocolate and shortening in small microwave-safe bowl.
- Microwave at 50% (MEDIUM) for 1 minute. Stir.
- Repeat until melted and smooth.
- (Or, melt on rangetop in small saucepan on very low heat.)
- Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
- Stir in milk, a little at a time, until mixture is of desired consistency.
- Drizzle over raspberry layer and edge of crust.
- Refrigerate at least 1 to 2 hours before serving.
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