Raspberry Pie

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This is a great pie for summertime when fresh raspberries are in season.

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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

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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.

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