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.