Raspberry Cream Cheese Custard Pie

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. 



  • *Your favorite pie crust recipe
  • 2 cups fresh or frozen red raspberries
  • 3 tablespoons cornstarch
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 cup warm water
  • 1 teaspoon grated lemon rind, divided
  • 2 tablespoons butter
  • 1/4 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
  • Sour Cream topping
  • 1 (8-ounce) carton sour cream
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • whipped cream
  • 3/4 cup raspberries
  • coarse white sugar sprinkles
Cuisine: Country
Yield: Makes 8 large or 16 small pieces
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  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, 1/2 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, vanilla, and remaining 1/2 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. Prepare sour cream topping by mixing together the sour cream, sugar, and lemon juice.  Spread over cooled pie.
  4. Flute whipped cream over the sour cream topping, beginning at outer edge and working in.  Leave a 4-inch circle in the center  for raspberries.  Lightly cover raspberries with sprinkles.  Makes 8 large or 16 small pieces.