We have raspberry bushes at our house. They are one of those plants that just keep on producing all summer and fall long. I make jam and syrup. I freeze them for smoothies and baking. There just never seems to be an end of them until winter hits. I came across this recipe over at Bright Green Door and I knew I wanted to try it. Her grandma is famous for it, so I knew it had to be good. I wasn't disappointed.
Creamy Raspberry Pie RecipeRaspberry Filling:
2 c. fresh raspberries
1 c. sugar
3 T. cornstarch
1/2 c. water
Crush 2 cups of raspberries. Once mashed down they should equal about a cup. Combine raspberries, sugar, cornstarch and water in a saucepan. Bring to a boil. Let cool to room temperature.
1 sleeve graham crackers, crushed
1/4 c. sugar
1/4 c. butter, melted
Combine the graham cracker crumbs with the sugar and butter. Press into a 9" pie pan.
8 oz. cream cheese, softened
1 c. cool whip
1 c. powdered sugar
Whip cream cheese until smooth, add cool whip and powdered sugar. Pour into graham cracker crust. Then top with raspberry filling.
2-3 c. fresh raspberries
Lastly, top with fresh raspberries.
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