Raspberry and Cream Pie

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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