easy peasy raspberry pie

Name: Easy Peasy Raspberry Pie
Yield: 8
Cuisine: American
Ingredients: - raspberry topping; 6 cup(s) fresh raspberries, divided; 1 cup(s) sugar; 3 tablespoon(s) cornstarch; 1/2 cup(s) water; - cream filling; 1 cup(s) whipped topping; 1 package(s) cream cheese (8oz) softened; 1 cup(s) confectioners' sugar; 1 - 8 inch graham cracker crust.

(1 RATING)

70 Pinches 4 Photos

Dee Tourville

FC, FL

Updated on Oct 26, 2013

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.

Rate

prep time

cook time

method Stove Top

yield 8 serving(s)

Ingredients

- raspberry topping
6 cups fresh raspberries, divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
- cream filling
1 cup whipped topping
1 package cream cheese (8oz) softened
1 cup confectioners' sugar
1 - 8 inch graham cracker crust.

How To Make easy peasy raspberry pie

Step 1

Mash about 2 cups of raspberries to measure 1 cup; place in a saucepan. Add sugar, cornstarch and water.

Step 2

Bring to a boil, stirring constantly; cook & stir 2 minutes longer. Strain to remove seeds if desired. Cool to room temperature, about 20 minutes.
Step 3

For Filling; Beat whipped topping, cream cheese and confectioners sugar in a mixing bowl. Spread into crust.
Step 4

Top with remaining berries. Pour cooled raspberry sauce over top. Refrigerate for 3 hours.
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