Raspberry Pie
Ingredients
- 1 9-inch graham cracker pie shell
- 1/4 C. cold water
- 1 envelope unflavored gelatin
- 2 2/3 C. fresh raspberries or 2 10-oz. packages frozen, defrosted with water pressed out
- 1 tsp. pure vanilla extract
- 8 oz. cream cheese, softened
- 1/3 C. confectioner's sugar
- 1-2 tsp. fresh lemon juice
- 2/3 C. heavy cream
Directions
Place water in a heatproof glass-measuring cup. Sprinkle the gelatin in water and place cup in a saucepan with 1" of hot water. Allow gelatin to sit until completely dissolved. Place raspberries in a food processor or blender and puree. Stir in vanilla. Combine cream cheese and confectioner's sugar together in a bowl and mix well. Add raspberry puree to the cream cheese mixture and beat with a hand mixer. Stir in one tsp. of the dissolved gelatin and 1-2 tsp of lemon juice or to taste. Add 2/3 C. heavy cream and continue beating. Pour filling into crust and place in the refrigerator for several hours or until set before serving. Just before serving, top with whipped cream.
