Raspberry Cheese Pie

Raspberry Cheese Pie

6 Preparation Time :

Categories : Pies

Amount Measure Ingredient -- Preparation Method -- -- --

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 T 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

2 to 3 hours

before serving. - - - - - - - - - - - - - - - - - -