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Monday, July 25, 2016

Creamy Raspberry Pie Recipe

This decadent dessert has a creamy filling inside a graham cracker crust. It's topped with a raspberry sauce and fresh raspberries. I think I found my new favorite pie!  It's insanely good.

Creamy Raspberry Pie Recipe


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 Recipe
Print Recipe

Creamy Raspberry Pie Recipe

Raspberry 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.

Crust:
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.

Cream Filling:
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.

Topping:
2-3 c. fresh raspberries

Lastly, top with fresh raspberries.

Creamy Raspberry Pie Recipe
I cannot say enough good things about this pie. It's smooth creamy filling pairs perfectly with the slighlty tart raspberries and sweet graham cracker crust. Try it out, I hope you like it too.


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