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| RECIPE FOR RASPBERRY CREAM CHEESE PIE |
Title: Raspberry Cream Cheese Pie
Category: Pies
Sub-Category: Fruit Pie
Instructions:
Raspberry Cream Cheese Pie
Crust
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
1 1/2 teaspoons cinnamon
Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.
Filling
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3/4 cup cream
1 tablespoon unflavored gelatine
1/2 cup water
1 pound fresh or frozen raspberries, thawed and drained
Whipped cream to decorate
Beat cream cheese and sugar until smooth. Whip cream; gently fold into cheese mixture.
Soak gelatine in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatine mixture until dissolved. Stir into cream cheese mixture. Fold in raspberries.
Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.
Per serving: 428 cal, 29 g fat, 81 mg cholesterol, 39 g carbohydrates, 3 g fiber, 5 g protein, 340 mg sodium
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