Raspberry Glace Pie
39
39
Ingredients
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 ½ | Quarts |
raspberries
|
* |
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | cup |
water
|
|
| 1 | x |
food coloring
few drops red if desired |
* |
| 3 | ounces |
cream cheese
softened |
Directions
Prepare and bake pie shell.
Mash enough raspberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan.
Gradually stir in water, food color and mashed raspberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; cool.
Beat cream cheese until smooth.
Spread in pie shell.
Fill shell with remaining raspberries.
Pour cooked raspberry mixture over top.
Refrigerate about 3 hours or until set.
Nutrition Facts
Serving Size 69g (2.4 oz)Amount per Serving
Calories 22636% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 12mg
4%
Sodium 135mg
6%
Total Carbohydrate
12g
12%
Dietary Fiber 0g
1%
Sugars g
Protein
3g
Vitamin A 3%
•
Vitamin C 0%
Calcium 1%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
