Easy Peasy Raspberry Pie

Dee Tourville

By
@Dee_Tourville

If watching your weight you can use low fat cream cheese & light whipped topping and a store bought reduced fat graham cracker crust....it's still very tasty.

Rating:
★★★★★ 1 vote
Serves:
8
Method:
Stove Top

Ingredients

raspberry topping
6 c
fresh raspberries, divided
1 c
sugar
3 Tbsp
cornstarch
1/2 c
water
cream filling
1 c
whipped topping
1 pkg
cream cheese (8oz) softened
1 c
confectioners' sugar
1
8 inch graham cracker crust.

Step-By-Step

1Mash about 2 cups of raspberries to measure 1 cup; place in a saucepan. Add sugar, cornstarch and water.
2Bring to a boil, stirring constantly; cook & stir 2 minutes longer. Strain to remove seeds if desired. Cool to room temperature, about 20 minutes.
3For Filling; Beat whipped topping, cream cheese and confectioners sugar in a mixing bowl. Spread into crust.
4Top with remaining berries. Pour cooled raspberry sauce over top. Refrigerate for 3 hours.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Hashtag: #raspberries