RASPBERRY CREAM CHEESE PIE GRAHAM CRACKER CRUST RECIPES
RASPBERRY CREAM CHEESE PIE RECIPE - FOOD.COM
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 408.1, FatContent 23.6, SaturatedFatContent 11.7, CholesterolContent 54, SodiumContent 189.7, CarbohydrateContent 47.3, FiberContent 4.9, SugarContent 27, ProteinContent 4.2
FRESH RASPBERRY CREAM CHEESE PIE RECIPE | LAND O’LAKES
The tartness of fresh raspberries and the richness of cream cheese are combined in this colorful make-ahead dessert.
Provided by Land O'Lakes
Categories Cream Fruit Berry Cream Cheese Raspberry Fruit Cheese Dairy Pie Dessert Pie Dessert Pie Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
- Place thawed raspberries in syrup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 1 minute or until pureed. Strain sauce to remove seeds.
- Place water into 1-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Cook over low heat 1-2 minutes or until gelatin is dissolved. Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon.
- Beat powdered sugar and cream cheese in bowl until smooth. Gently stir in 1 cup whipped cream.
- Spread cream cheese mixture into cooled crust. Arrange fresh raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover. Cover; refrigerate 2-3 hours or until gelatin is set.
- Dollop remaining whipped cream onto pie, just before serving. Garnish with reserved fresh raspberries.
Nutrition Facts : Calories 470 calories, FatContent 30 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 46 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 5 grams
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