How To Make A Fresh Raspberry And Cream Cheese Pie Recipe

on
While considering the various types of desserts and treats you can serve, you might want to consider how to make a fresh raspberry and cream cheese pie recipe for your family or your next social event. Many people enjoy the refreshing tastes of using fresh raspberries. They are delicious and they are good for you as well. This easy to make recipe only takes a few minutes to prepare. Make it ahead of time and store it in the refrigerator until you are ready to cut and serve the pie.
dessert

Recipe for Raspberry and Cream Cheese Pie
What You Need 
  • 1 ½ cups flour
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 2 Tablespoons milk
  • ½ cup vegetable oil
  • ½ package of softened cream cheese 4 ounce
  • 1/3 cup powdered sugar
  • 2 teaspoons lemon juice
  • 6 cups fresh raspberries
  • 2/3 cup sugar
  • 3 Tablespoons cornstarch
  • ½ cup water
How to Make It
To soften the cream cheese before preparation time, place the package on the counter about 20 minutes before you begin for later use.
Preheat the oven to 375 degrees Fahrenheit.
Using a medium size mixing bowl, you will add the flour, sugar, and salt. Stir to combine thoroughly. Set aside until needed.
Using a small mixing bowl, you will add the milk and oil and then beat to combine. Pour this mixture into the dry mixture and then blend together to make the pie dough.
Press this dough mixture into a 9 inch pie pan to make the pie shell and form the sides of the pie you are making. Using a fork, pierce the sides and bottom of the pie shell. Place in the preheated oven and bake for about 12 to 15 minutes until the crust is done. Remove from oven and allow the pie shell to completely cool to the touch.
Using a small to medium size mixing bowl you will add the softened cream cheese and beat until smooth and fluffy. Add the powdered sugar and lemon juice and beat together well. Spread this mixture evenly on the bottom of the cold pie shell. Set aside until needed.
Mash enough raspberries to measure 2/3 cup and then set aside until needed.
Using a 2 quart saucepan over a medium heat you will add the sugar and cornstarch and mix thoroughly while gradually stirring in the water and the mashed berries. Stir continually while cooking over a medium heat until the mixture boils and thickens. Continue to boil and stir for 1 more minute and then remove from heat. Place this mixture in the refrigerator to cool for about 15 to 25 minutes.
Reserve approximately ½ cup of raspberries for garnishing the pie and then add the remaining raspberries to fill the cooked pie shell and spread them evenly along the bottom. Pour the cooked raspberry mixture over the top of the fresh raspberries in the pie shell. Garnish with the remaining raspberries and then place in the refrigerator overnight to chill or for at least 3 hours before serving.


Comments

Post a Comment