Serves: 6
Total Calories: 618
Mash about 2 cups raspberries to measure 1 cup place in a saucepan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners' sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint if desired.
© Copyright Reiman Publications, 1993-1997
This Very Raspberry Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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