Raspberry Coffee Pie
15 ingredients
16 steps
Ingredients
- 1 (1 ounce) envelope unflavored gelatin
- 4 teaspoons instant coffee
- 1 cup water
- 1 (8 ounce) package cream cheese, softened
- 12 cup sugar
- 1 dash salt
- 1 12 teaspoons vanilla extract
- 8 ounces Cool Whip, thawed
- 2 cups frozen raspberries, thawed and drained (add about 1/4 cup sugar to sweeten while draining)
- 1 12 cups flour
- 1 12 teaspoons sugar
- 1 dash salt
- 12 cup vegetable oil
- 2 tablespoons milk
- 2 teaspoons instant coffee
Directions
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1Crust Directions:.
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2Put all dry ingredients to pie crust in 9-inch pie pan.
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3Mix oil and milk together, and pour over flour mix.
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4Mix with fingers just til all moist.
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5Press into pan.
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6Poke w' fork on bottoms and sides and bake at 350F 8-10 minutes.
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7Pie Directions:.
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8Sprinkle Gelatin and coffee over the water in small saucepan.
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9Heat til gelatin dissolves, stirring constantly.
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10Remove from heat and let cool some.
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11In mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
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12Beat in warm gelatin mix gradually (VERY IMPORTANT TO DO IT GRADUALLY AND CONTINUOUSLY OR IT WILL BE LUMPY) Chill until thickened.
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13Beat with beaters to soften some, add cool whip and beat til mixed well and fluffy.
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14Put about half the mix into backed pie shell, making a dipped area to hold the berries.
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15Add drained raspberries, top with remaining coffee filling.
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16Chill about 2 hours before serving.
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