RASBERRY CREAM CHEESE PIE RECIPES

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RASPBERRY CREAM CHEESE PIE RECIPE - FOOD.COM



Raspberry Cream Cheese Pie Recipe - Food.com image

I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

9 inches pie shells, baked & cooled
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped until stiff peaks are formed
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice (typically from one lemon)
4 cups fresh raspberries

Steps:

  • In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
  • In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
  • Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
  • Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

Nutrition Facts : Calories 408.1, FatContent 23.6, SaturatedFatContent 11.7, CholesterolContent 54, SodiumContent 189.7, CarbohydrateContent 47.3, FiberContent 4.9, SugarContent 27, ProteinContent 4.2

RASPBERRY CREAM CHEESE PIE RECIPE - FOOD.COM



Raspberry Cream Cheese Pie Recipe - Food.com image

Taken from Delicious Living magazine- their All Time Best Recipes from 25 years of Delicious Living! They call it a showstopper. If raspberries aren't available, substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam! If you like, use a storebought crust and this recipe becomes no bake! Update: double the cream cheese filling to comletely fill up pie crust.

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 8 serving(s)

Number Of Ingredients 10

8 whole honey graham crackers
1/4 cup brown sugar
1/4 cup butter, melted
2/3 cup neufchatel cheese (low fat cream cheese)
1/3 cup turbinado sugar (or brown sugar or natural cane sugar)
1/2 cup light sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups raspberries (or other berries or peaches, etc.-preferably fresh but may use frozen)
1/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375*F.
  • In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
  • Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
  • Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!

Nutrition Facts : Calories 171, FatContent 8.2, SaturatedFatContent 4.7, CholesterolContent 20.3, SodiumContent 99.7, CarbohydrateContent 23.9, FiberContent 2.3, SugarContent 15.1, ProteinContent 1.5

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