Friday, July 20, 2012

Raspberry Patch Cream Pie

What do you think of as the ultimate summer fruit?  For me it's raspberries.  Sweet and tart simultaneously, they just burst with flavor.  I've got about 150 feet of raspberry plants that have finally started producing, and we are thoroughly enjoying every last glorious little berry.

This is the first year I've had enough raspberries to actually cook with, so I've been looking for a lot of ways to use them.  So far this pie is my favorite.  Cool, creamy and refreshing, this didn't last even 5 minutes after I took it from the fridge.  Even Boey, my little 4 year old ate every bite.  In fact, I made this 2 days in a row.  It's that good!

I found this recipe (and many other delicious recipes) in my new Taste of Home Contest Winning Annual Recipes cookbook.  I don't usually buy these cookbooks brand new (I usually get them used off ebay or, but this one had so many recipes that looked good that I forked out the full purchase price.  Unheard of for me, but it was worth it.  I'll be sharing more from this cookbook soon.

**Just a note, this post is not sponsored by Taste of Home.  I just happen to love the cookbooks and the variety of recipes they have.**

Raspberry Patch Cream Pie
Serves 8

 1 cup graham cracker crumbs 
1/2 cup sugar 
5 tablespoons butter, melted 


1 package (8 ounces) cream cheese, softened 
1/4 cup confectioners' sugar 
2 teaspoons 2% milk 
1 teaspoon vanilla extract 


3/4 cup sugar 
3 tablespoons cornstarch 
1-1/3 cups cold water 
1/4 cup raspberry gelatin powder  
3 cups fresh raspberries

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack.

For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.

For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.

Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.

Source:  Taste of Home

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