Very Raspberry Pie

By HeatherS

Show off your baking skills with a simple, homemade Very Raspberry Pie. Bring this to your next party or make it for yourself when you're craving something fruity.

Ingredients

• RASPBERRY TOPPING
• 6 cups fresh raspberries, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• CREAM FILLING
• 1 package (8 ounces) cream cheese, softened
• 1 cup whipped topping
• 1 cup confectioners' sugar
• 1 graham cracker crust (9 inches)
• Fresh mint, optional

Preparation

Step 1

Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water.

Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.

Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.

Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.

Store in the refrigerator. Garnish with mint if desired.