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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 9-inch baked pie shell
1-1/2 qt. raspberries
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
2 to 3 drops red food color
1 pkg. (3 oz.) cream cheese, softened
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Directions:
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Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set.
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