- Raspberry Cheese Pie
Yield: 8 servings
3/4 cup graham cracker crumbs
1/4 cup sesame seeds, toasted
1/4 cup toasted wheat germ
1/4 cup butter, melted
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1 teaspoon lemon juice
In a bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased
375F for 10 minutes or until
edges are lightly browned. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely
dissolved. Cool slightly.
In a small mixing bowl, beat cream until stiff peaks form; set
aside. In another small mixing bowl, beat the cream cheese,
confectioners' sugar and vanilla until smooth. Beat in gelatin
mixture. Immediately fold in whipped cream. Pour into crust.
Refrigerate.
Meanwhile, drain raspberries, reserving juice in a 1-cup measuring
cup. Add water to measure 1 cup. Set raspberries aside.
In a small saucepan, combine cornstarch and raspberry juice mixture
until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in
lemon juice. Cool for 10 minutes, stirring occasionally. Gently
stir in raspberries. Spoon over pie. Refrigerate until set.
