Raspberry Cream Pie

Crust:
2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter or margarine, melted

Raspberry Filling:
1 1/3 c. sugar
6 Tbsp. cornstarch
1/8 tsp. salt
2 c. water
4 Tbsp. corn syrup
1 pint fresh raspberries

Cream Filling:
4 oz. cream cheese, softened
1/2 c. sugar
5 oz. whipped topping or whipped cream

For crust, mix graham cracker crumbs, sugar and butter; press into a deep-dish pie pan. Bake in preheated 375° oven for about six minutes. Set aside to cool. For raspberry filling, mix sugar, cornstarch and salt. Add about 1/2 cup of the water and stir until smooth. Add remaining water, corn syrup and berries. Cook over medium heat in saucepan, stirring constantly until thick. Set aside to cool. While this is cooling, make cream filling. Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to sit for at least two hours before serving. Makes 10-12 servings.

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