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.
Instructions
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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desserts, raspberry pie