Recipe for cooking raspberry cream pie
Desserts to Go with Coffee and Tea :: Custard and Meringue Pies
Raspberry Cream Pie12 oz. cream cheese
1/2 c. sugar
2 eggs
Unbaked 9-in. pie shell
1 c. heavy cream
1 c. dairy sour cream
2 (10 ounce) pkg. frozen raspberries, defrosted
5 tsp. cornstarch
1 c. heavy cream Cream together first 3 ingredients until smooth and blended. Pour into pie shell. Bake at 375 degrees F for 30 mins. or until filling is firm. Let stand on cake rack until cold. Spread with sour cream and chill 1 hour. Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear. Cool to room temperature. Whip cream and fold into raspberries. Spoon onto pie. Chill.
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