RASPBERRY PIE RECIPE WITH CREAM CHEESE RECIPES

Steps:

• {"@type": "HowToStep","text": "Bake the pie crust according to the package directions; cool. " }
• {"@type": "HowToStep","text": "Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping. " }
• {"@type": "HowToStep","text": "Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight. " }
• {"@type": "HowToStep","text": "Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries." }

Steps:

• Line unpricked crust with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon., Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.