Raspberry Cream Pie

Pie with raspberries on top and cream on the bottom.

Ingredients

Crust

• 9 inch pastry Crust

Filling

• 1 (8 ounce) package cream cheese, softened
• 1 C powdered sugar
• 1/2 C sour cream
• 1 t vanilla
• dash salt
• 3 C cool whip

Topping

• 1 T cornstarch
• 1/4 C sugar
• 1 (6 ounce) package frozen raspberries or 1 heaping cup fresh raspberries
• 1 1/2 t water
• 1 1/2 t lemon juice (bottled it fine)
• 1 T butter
• 1/2 t vanilla
• dash salt

Instructions

1. Find yourself an unbaked, deep dish, 9 inch pie crust. You can make your own (recipe found here) or you can buy a frozen crust from the store. Marie Calender’s makes a wonderful frozen crust.
2. Prick the crust with a fork, several times all over. Bake according to package directions. I baked mine at 400 degrees for about 8 minutes.
3. Take the crust out of the oven when it is golden brown and let it cool completely.
4. Pour 1 tablespoon corn starch and 1/4 cup sugar into a medium sized sauce pan. Give it a nice stir to combine.
5. Add the package of frozen raspberries, or 1 heaping cup of fresh berries. Pour in 1 1/2 teaspoons of water and 1 1/2 teaspoons of lemon juice. Stir it around to combine.
6. Over medium high heat, bring the mixture to a boil stirring constantly. The berries will break down nicely for you. Let it boil for a couple of minutes, or until the desired consistency is reached. It should be just a bit thinner than pudding.
7. Remove it from the heat, add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Let the butter melt for just a bit and then stir it in. Let it all cool completely. If you are in a rush you could pour it into a bowl and set it in the fridge.
8. Place your softened cream cheese into your stand mixer or medium sized mixing bowl. Beat it until smooth.
9. Add 1 C powdered sugar, 1 teaspoon vanilla and a dash of salt. Mix for about 2 minutes.
10. Add 1/2 C sour cream and 3 cups of cool whip. Mix until well combined, about 2 more minutes.
11. Pour the filling into the cooled pie crust. You may have a bit leftover, depending on how “deep” your pie crust is.
12. Once the topping has cooled, pour it over the top of the filling.
13. Pop that baby into the fridge for 1 hour, then you are ready to serve.