Raspberry Cheese Pie

  • on July 29, 2008
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Ingrients & Directions

8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped

Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar and
eggs blending well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in the center
comes out clean. Chill for at least 1 hour in the refrigerator.
Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan. Cook, over medium heat,
stirring constantly, until the mixture comes to a boil. Cook for 1
minute more. (Mixture will be very thick.) Remove from the heat and
stir in the raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread the mixture over
the chilled cream cheese layer. Chill for an additional 2 to 3 hours
before serving.

6 Servings

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