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Raspberry Cream Cheese Pie

1 -  baked 9" pie shell

6oz cream cheese

23 C. whipping cream

1 Qt. raspberries

1 C. sugar

12 C unsweetened pineapple juice

14 C. cornstarch

Beat cream cheese with whipping cream. Spread in cooled pie crust. Mash raspberries, add sugar and cornstarch.  Stir until well mixed. Add pineapple juice. Cook until bubbly, reduce heat and cook for about 2 minutes or until thickened.  Cool completely- Pour over chilled cream cheese filling. Refrigerate for at least 4 hours. Serve with whipped cream.


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