Raspberry Cream Cheese Pie
photo by Battle in Seattle
- Ready In:
- 9 inches pie shells, baked & cooled
- 6 ounces cream cheese, softened
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
- 3⁄4 cup heavy whipping cream, whipped until stiff peaks are formed
- 2⁄3 cup granulated sugar
- 1⁄4 cup cornstarch
- 1⁄2 cup water
- 1⁄4 cup lemon juice (typically from one lemon)
- 4 cups fresh raspberries
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
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You mentioned you are an Idahoan, and it is interesting because this is the identical recipe from my great grandmother from Murtaugh, Idaho! This recipe has been handed down for over 100 years. I am 4th generation and proud to say I was voted as coming closest to my great grandmothers recipe. This pie is voted as dessert every Thanksgiving. Thank you for posting!
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<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!