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Raspberry Cream Cheese Pie Recipe

Pies > Fruit Pie

Rating:

Crust
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
1 ½ teaspoons cinnamon

Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.

Filling
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
¾ cup cream
1 tablespoon unflavored gelatine
½ cup water
1 pound fresh or frozen raspberries, thawed and drained
Whipped cream to decorate

Beat cream cheese and sugar until smooth. Whip cream; gently fold into cheese mixture.

Soak gelatine in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatine mixture until dissolved. Stir into cream cheese mixture. Fold in raspberries.

Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.

Per serving: 428 cal, 29 g fat, 81 mg cholesterol, 39 g carbohydrates, 3 g fiber, 5 g protein, 340 mg sodium