Very Raspberry Pie

Name: Very Raspberry Pie
Ingredients: 6 cups fresh raspberries, divided; 1 cup sugar; 3 tablespoons cornstarch; 1/2 cup water; 1 package (8 ounces) cream cheese, softened; 1 cup whipped topping; 1 cup confectioners' sugar; 1 graham cracker crust (9 inches); Fresh mint, optional

9 ingredients

5 steps

Ingredients

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

Directions

1

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

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.
3

Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.
4

Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
5

Store in the refrigerator. Garnish with mint if desired.