Raspberry Cream Cheese Pie

posted by Angel 07-23-99 2:35 AM

Raspberry Cream Cheese Pie

2 (3 oz.) pkg. cream cheese, softened
2/3 c. whipping cream
1 (9-inch) baked pie shell, cooled
1 qt. fresh red raspberries
1 c. sugar
1/2 c. unsweetened pineapple juice
1/4 c. cornstarch
unsweetened whipped cream

In medium bowl, beat together softened cream cheese and whipping cream. Spread mixture over bottom of cooled pie shell. Chill.

Reserve half of the raspberries. In a large mixing bowl, mash the remaining raspberries. Stir in sugar; let stand about 1 hour. Sieve berry mixture.

In a saucepan, combine pineapple juice and cornstarch. Stir in sieved berry mixture. Cook and stir over medium heat until berry mixture is thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat; let cool.

Spread 3/4 of thickened berry mixture over cream cheese layer in pie shell. Arrange 1-1/2 cups of reserved whole raspberries over top of pie. Spoon the remaining cooked berry mixture over whole berries. Chill about 2 hours or until set. Garnish with whipped cream and reserved fresh raspberries.

Makes 8 servings.

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