Raspberry Glace Pie
Yield
8 servingsPrep
3 hrsCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1.5 | Quarts |
raspberries
|
*
|
| 237 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
| 1 | x |
food coloring
few drops red if desired |
*
|
| 86.7 | ml/g |
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.
