raspberry cheese pie
(1 rating)
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This is for raspberry season. It's also from Secret Ingredients.
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(1 rating)
Ingredients For raspberry cheese pie
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2 cups pecan halves. lightly toasted
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1/3 cup packed brown sugar
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1/4 tsp. cinnamon
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1/8 tsp. ground cloves
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1/4 cup unsalted butter melted, 1/2 stick
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16 oz. cream cheese, softened
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1/2 cup heavy cream
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1/2 cup sugar
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1 tsp. vanilla extract
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1 tbsp. cornstarch
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1/4 cup plus 2 tsp. water
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1/2 cup sugar
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4 cups fresh raspberries
How To Make raspberry cheese pie
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1Process pecans, brown sugar, cinnamon and cloves in food processor til crumbly. Mix with melted butter in bowl Press over bottom and up the side of a 9 inch springform pan.
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2Chill for 30 minutes Bake at 350 for 20 minutes or til golden brown. Cool completely on wire rack
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3Beat cream cheese, 1/2 cup sugar and vanilla in mixer bowl til smooth. Scrape down the side of the bowl occasionally. Pour into prepared crust. Chill, covered, for 4 hours or til firm
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4Dissolve cornstarch in 2 tsp. of water in small bowl. Mix the remaining 1/4 cup water, 1/2 cup sugar and 2 1/2 cups of the raspberries in a heavy pan
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5Cook over medium heat til sugar is dissolved, stirring occasionally. Bring to a boil. Boil for 5 minutes or til berries are crusted Stir in cornstarch mixture. Boil for 1 minute or til mixture thickens, stirring constantly. Strain through a sieve set over a bowl, pressing on solids with back of spoon. Let stand til cooled.
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6Refrigerate, covered til completely chilled. Stir remaining 1 1/2 cups raspberries into chilled sauce. Loosen and remove side of pan. Cut into wedges and put on dessert plates. Spoon raspberry sauce over each wedge. Serves 6 to 8
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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