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Very Raspberry Pie

We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. —Kathy Jones, West Winfield, New York
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

Ingredients

  • RASPBERRY TOPPING:
  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • CREAM FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners' sugar
  • 1 graham cracker crust (9 inches)
  • Fresh mint, optional

Directions

  • Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.
  • Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.
  • Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
  • Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
  • Store in the refrigerator. Garnish with mint if desired.
Nutrition Facts
1 piece: 441 calories, 17g fat (9g saturated fat), 31mg cholesterol, 206mg sodium, 70g carbohydrate (54g sugars, 7g fiber), 4g protein.

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