A Raspberry Cream Pie
INGREDIENTS
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2 c. graham cracker crumbs
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1/3 c. sugar
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6 tbsp. butter, melteFor The Topping:
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1 tbsp. cornstarch
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1/4 c. granulated sugar
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1 c. fresh raspberries or 1 (6 oz.) package frozen raspberries
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1 1/2 tsp. water
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1 1/2 tsp. lemon juice
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1 tbsp. butter
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pinch of salt
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For The Filling:
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1 (8 oz.) package of cream cheese, softened
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1 c. powdered sugar
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1 tsp. vanilla
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1/2 c. sour cream
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3 c. frozen whipped topping, thawed
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pinch of salt
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DIRECTIONS:
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Preheat the oven to 375 degrees. Mix together graham cracker crumbs, sugar, and melted butter and press into a deep-dish 9-inch pie plate. Bake crust for six minutes. Remove from oven and set aside.
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For the topping, pour cornstarch and sugar into a medium saucepan. Stir to combine. Add the raspberries, lemon juice, and water. Over medium-high heat, bring the mixture to a boil, stirring constantly. Let it boil for a couple of minutes or until the
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For the cream cheese filling, place softened cream cheese into an electric stand mixer or a medium mixing bowl. Beat until smooth. Add powdered sugar, vanilla, and salt. Mix for about two minutes. Add sour cream and cool whip. Mix until well-combined
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Pour this filling into the cooled graham cracker crust. You may have a bit left over, depending on how deep your pie pan is. Once the raspberry topping has cooled completely, pour it over the filling. Place in fridge for one hour to chill and set bef
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