Raspberry Cream Pie

Prep Time: 20 mins | Chill Time: 14 hrs | Total Time: 14 hrs 20 mins | Yield: 8 Servings

This Raspberry Cream Pie is worth all your time and effort! The rich flavours in this pie are superb! Oh, man, you are so in for a treat, I’m telling you! Share it with your loved ones as well. Everyone should taste this delicious pie. Enjoy!

Ingredients:

1 (6 ounces) ready-to-use Graham Cracker or Shortbread Crust

Cheesecake Layer

4 ounces cream cheese, softened

⅓ c powdered sugar

½ tsp vanilla extract

½ c heavy whipping cream

Raspberry Layer

3 tbsp water

3 tbsp cornstarch

1 c granulated sugar

1 bag (12 ounces) frozen raspberries

additional whipped cream & fresh raspberries for garnish

Directions:

Add powdered sugar, vanilla extract, and softened butter into a mixing bowl. Beat until well blended.

In another mixing bowl, add the heavy whipping cream and beat until it forms stiff peaks.

Transfer the whipped cream into the bowl with the cream cheese, then beat again until well mixed.

Spread the mixture over the crust.

Cover the crust and place it inside the fridge, then allow it to chill for about 8 hours.

In a small mixing bowl, add water and cornstarch. Stir until well mixed.

Place a saucepan on the stove and turn the heat to medium-high.

Add the frozen raspberries and sugar. Stir until well mixed and cook until boiling.

Add the dissolved cornstarch and stir until well blended. Allow the mixture to boil for another 2 minutes.

Remove from the heat and let it sit at room temperature to cool for at least 30 minutes.

Transfer the mixture into a Tupperware, then place it inside the fridge to chill for about 6 hours.

Spread the raspberry mixture on top of the cream cheese.

Cover with plastic wrap, then put it back inside the fridge to chill overnight.

Serve and enjoy!

Nutrition Facts:

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