Ingredients Jump to Instructions ↓

  1. Raspberry Cheese Pie

  2. Yield: 8 servings

  3. 3/4 cup graham cracker crumbs

  4. 1/4 cup sesame seeds, toasted

  5. 1/4 cup toasted wheat germ

  6. 1/4 cup butter, melted

  7. 1 tablespoon unflavored gelatin

  8. 1/4 cup cold water

  9. 1 cup heavy whipping cream

  10. 1 package (8 ounces) cream cheese, softened

  11. 1 cup confectioners' sugar

  12. 1 teaspoon vanilla extract

  13. 2 packages (10 ounces each) frozen sweetened raspberries, thawed

  14. 2 tablespoons cornstarch

  15. 1 teaspoon lemon juice

  16. In a bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased

  17. 375F for 10 minutes or until

  18. edges are lightly browned. Cool on a wire rack.

  19. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely

  20. dissolved. Cool slightly.

  21. In a small mixing bowl, beat cream until stiff peaks form; set

  22. aside. In another small mixing bowl, beat the cream cheese,

  23. confectioners' sugar and vanilla until smooth. Beat in gelatin

  24. mixture. Immediately fold in whipped cream. Pour into crust.

  25. Refrigerate.

  26. Meanwhile, drain raspberries, reserving juice in a 1-cup measuring

  27. cup. Add water to measure 1 cup. Set raspberries aside.

  28. In a small saucepan, combine cornstarch and raspberry juice mixture

  29. 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

  30. lemon juice. Cool for 10 minutes, stirring occasionally. Gently

  31. stir in raspberries. Spoon over pie. Refrigerate until set.


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