Friday, November 27, 2015

Raspberry Cream

11/26/15

We wanted to try a new pie this year for Thanksgiving. I saw a billboard with a raspberry pie that looked really good. So a web search resulted in several recipes for raspberry pies. This one for raspberry cream looked the best, we tweaked it a little and it turned out really good. It would be a great pie on a hot summer day. 

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 cup fresh raspberry
3 cups frozen raspberries

DIRECTIONS
Use a graham cracker crust.

In a large bowl, beat the cream cheese, confectioners' sugar, orange juice, extract, and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

Mash raspberries and force through a screen to remove seeds. 
In a small saucepan, combine sugar and cornstarch; stir in water and 2 cups mashed raspberries.

Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. Spread topping over filling. Garnish with fresh berries.

Mashing Raspberries through a fine strainer

Raspberry Cream Pie

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