Raspberry Cheese Pie

Recipe Ingredients

8 oz	227g	Cream cheese
1/2 cup	118ml	Dairy sour cream
1/3 cup	65g / 2.3oz	Sugar
2 cups	396g / 13oz	Eggs (large)
1		Unbaked 9-inch pie shell
20 oz	568g	Frozen raspberries; thawed
		Water
3 teaspoons	15ml	Cornstarch
1/2 cup	118ml	Whipping cream; whipped

Recipe Instructions

Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell.

Bake at 375F for 35 minutes or until a knife inserted in the center comes out clean.

Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice.

Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature.

Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer.

Chill for an additional 2 to 3 hours before serving.

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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