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.
Ingredients:
- *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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(No Ratings Yet)Loading...Instructions:
- 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.
- 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.
- Prepare sour cream topping by mixing together the sour cream, sugar, and lemon juice. Spread over cooled pie.
- 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.