On my way to 100 recipes in 100 days. Here is recipe 78: Raspberry Patch Cream Pie!
The flavor of this is so great. It is a light pie perfect for spring. Don’t tuck this recipe too far away, in August it will be raspberry season and you can go pick fresh raspberries and whip up this pie by dinner.
The cream layer in this pie is thin and makes the perfect compliment to the tart raspberries.
Raspberry Patch Cream Pie
1 cup graham cracker crumbs
1/2 cup sugar
5 Tbsp butter melted
8 oz cream cheese, softened
1/4 cup powdered sugar
2 tsp milk
1 tsp vanilla
3/4 cup sugar
2 Tbsp cornstarch
1 1/2 cup cold water
1/4 cup raspberry gelatin powder
3 cups fresh raspberries
1. In a small bowl, combine the cracker crumbs, sugar, and butter. Press on to the bottom of an ungreased pie plate. Bake at 350 degrees for 9-11 minutes or until set. Cool.
2. For the filling, in a small bowl, combine the cream cheese, powdered sugar, milk, and vanilla. Carefully spread over cooled crust.
3. For topping, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil and cook and stir for 2 minutes until thickened. Remove from heat and stir in gelatin until dissolved. Cool to room temperature and then refrigerate until slightly thickened.
4. Arrange raspberries over cream filling and spoon gelatin mixture over berries. Refrigerate 2-4 hours until set.
Loved my Raspberry Patch Cream Pie? Try the Cranberry Pear Crumb Pie
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