NOTE: This raspberry pie is a delightful mix between a cheese and
custard filling. It is delicious either warm or cooled. The sour
cream and whipped topping along with the fresh raspberries only add to
the goodness. You will definitely use this recipe often.
1 Melt-In-Your-Mouth Pie Crust recipe (single) found on page 162
2 cups fresh or frozen red raspberries
2 tablespoons cornstarch
3 tablespoons sugar
1 tablespoon lemon juice
¼ cup warm water
1 teaspoon grated lemon rind, divided
2 tablespoons butter
¼ teaspoon vanilla
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla
1 (8-ounce) carton sour cream
2 tablespoons sugar
1 tablespoon lemon juice
pressurized canned whipped cream
¾ cup raspberries
coarse white sugar sprinkles
1. Preheat oven to 350 degrees. Prepare pie crust and roll dough to
fit a 9-inch pie pan; set aside. Combine raspberries, cornstarch,
sugar, lemon juice, water, ½ teaspoon lemon rind, butter, and vanilla
in medium saucepan. Over medium heat, stir constantly until thick and
bubbly, about 5 to 6 minutes. Pour into unbaked pie crust.
2. In a large bowl, beat cream cheese with electric mixer until
fluffy. Gradually beat in sweetened condensed milk, eggs, lemon
juice, and vanilla and remaining ½ teaspoon lemon rind. Pour cheese
mixture over raspberries. Bake 35 minutes, or until set. Cheese will
begin to split a little on top. Remove from oven and set aside to
cool..
3. Flute whipped cream over pie, beginning at outer edge and working
in. Leave a 4-inch circle in the center for raspberries. Makes 8
large or 16 small pieces.
alie
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