posted by Angel 07-23-99 2:35 AM
Raspberry Cream Cheese Pie
2 (3 oz.) pkg. cream cheese, softened
2/3 cup whipping cream
1 (9-inch) baked pie shell, cooled
1 qt. fresh red raspberries
1 cup sugar
1/2 cup unsweetened pineapple juice
1/4 cup 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.