- 9 inch baked pie shell
- 6 c. raspberries (may substitute strawberries)
- 1 c. sugar
- 3 tbsp. cornstarch
- 1/2 c. water
- 3 oz. pkg. cream cheese, softened
Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and raspberries slowly. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, then cool. Beat the cream cheese until smooth and spread on the bottom of cooled pie shell. Fill the shell with remaining raspberries; pour cooked
raspberry mixture over top. Refrigerate until set, at least 3 hours. The raspberry pie recipe is ready. Bon apetit ! Great for dessert !