On a very hot day, this recipe hit me the right way. I don't normally eat
dessert but I can't wait to get the ingredients and try it. (Must invite my
daughter's family here to enjoy it.)
RASPBERRY CREAM PIE
CRUST:
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup of butter or margarine, melted
RASPBERRY FILLING:
1-1/3 cups sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups water (2 cups if using fresh
berries)
4 tablespoons corn syrup
12 ounces frozen raspberries, thawed, or
1 pint fresh
CREAM FILLING:
4 ounces cream cheese, softened
1/2 cup sugar
5 ounces whipped cream or whipped
topping
Preheat oven to 375ºF. Mix graham cracker crumbs, sugar and butter and
press into a deep-dish pie pan. Bake for about 6 minutes. Set aside to
cool.
Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth.
Add remaining water, corn syrup and berries. Cook in a saucepan over medium
heat until thick. Stir constantly. Set aside to cool. While raspberry
filling is cooking, make cream filling.
Fold cream cheese, sugar and whipped cream/topping together gently until
smooth. Spoon over cooled crust. Then spoon cooled berry filling over
cream filling. Allow to chill in refrigerator for at least 2 hours before
serving.
Source: Record-Observer newspaper insert.
(You know, said she wistfully, I'd love to see us all get back to trading
recipes and away from all the totally unrelated postings. A lot of former
contributors have disappeared.)
Dora
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