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RASPBERRY CREAM PIE

RASPBERRY CREAM PIE HAS A CHEESECAKE SWEET COAT ON IT WITH A FRESH RASPBERRY LAYER IN A CRUSHER CRACKER CRACK WHICH IS PURCHASED IN THE SHOP EASY!



PIE RASPBERRY CREAM RECIPES
This raspberry cream cake has been made for a long time. After re-creating this recipe several times to make it true, I am very happy to finally share it with you all because it is one of my personal favorites.

The recipe is simple with simple ingredients but this pie does require a lot of cooling time for the layer to thicken. Please read the recipe so you can plan ahead.

But because this is a very good cake, it's perfect for meetings and Thanksgiving! I love having these sweet, sour, and soft pies on my own Thanksgiving dessert table.

RASPBERRY CREAM CHEESE PIE WITH FROZEN BERRIES
Graham Cracker or Crust Ready for Shortbread - You will find store-bought cracker crust in the cake aisle. I prefer the short-cake crust but not all stores carry it. Graham Cracker also works well and can be found anywhere.

Cream Cheese - You only need 1/2 bar 8 ounces for this recipe. Not a bar of cream cheese.

Sugar Powder - Used as a sweetener for layers of cheesecake without baking.

Vanilla extract

Heavy Whipping Cream - Please don't try to replace it with Cool Whip. You will need 1/2 cup of heavy whipping cream that has been shaken in a bowl to form a stiff peak.

Sugar

Cornstarch & Water - Useful for thickening the raspberry coating.

Frozen Raspberry - Easy and convenient and ready to use all year long. Fresh raspberries always get worse very quickly, so I prefer to use frozen raspberries.

MY BENEFITS TIPS FOR RECIPING THIS PIE

  • Each layer is easy to make but each layer requires cooling time to thicken and adjust. Read the recipe before starting so that you are ready for the cooling time between each layer.
  • You can substitute frozen fruit for fresh if you want.
  • For the best thickness, texture, and flavor, use cream cheese full of real fat.
  • If desired, replace the store-bought crust with your homemade graham crackers. Make sure the crust for the pie is 9 inches and is roasted and cooled.
  • Because of the dairy products in this recipe, I would recommend not freezing this pie.


INGREDIENTS

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

Cheesecake Layer

  • 4-ounce cream cheese, soft
  • 1/3 cup of powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup of heavy whipped cream

Raspberry coating

  • 3 tablespoons of water
  • 3 tablespoons of cornflour
  • 1 cup of granulated sugar
  • 1 bag (12 ounces) of frozen raspberries
  • additional whipped cream & fresh raspberries for garnish


INSTRUCTIONS

  1. In a bowl, mix softened cream cheese, refined sugar, and vanilla extract. Beat together with the hand mixer until mixed and creamy.
  2. In a separate small bowl, shake the heavy whipped cream for several minutes until a stiff peak is formed. Add whipped cream to the cream cheese mixture and shake until evenly mixed.
  3. Flatten the whipped cream cheese mixture to the bottom of the cracker crust prepared. Cover with a lid and chill for 6-8 hours.
  4. Start preparing the raspberry coating.
  5. Stir the water and cornflour together with a fork in a small bowl.
  6. In a pan over medium-high heat, mix the sugar and frozen raspberries. Stir together and cook for several minutes until it boils. After boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
  7. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer to a Tupperware dish and let it cool beside the cream cheese pie.
  8. After 6-8 hours of refrigerator time, spread the cooled raspberry mixture evenly (which is also in the fridge) on a layer of cream cheese. Cover with a lid and chill overnight.
  9. If desired, serve with additional whipped cream and fresh raspberries.


This recipe is inspired by together as family

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