Raspberry Glace Pie

  • on July 31, 2008
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Ingrients & Directions

1 Baked pie shell–9-inch
1 1/2 Quarts raspberries
1 c Sugar
3 tb Cornstarch
1/2 c Water
Few drops red food color,
-If desired
1 pk (3 ounces) cream cheese,

Prepare and bake pie shell. Mash enough raspberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in
water, food color and mashed raspberries. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute; cool.Beat cream cheese until smooth. Spread in pie shell.
Fill shell with remaining raspberries. Pour cooked raspberry mixture
over top. Refrigerate about 3 hours or until set. 8 SERVINGS;

8 Servings

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