Raspberry Glace Pie Recipe - Cooking Index
Raspberry Glace Pie Recipe - Cooking Index
| 1 | Baked pie shell | |
| 6 cups | 1422ml | Fresh raspberries |
| 1 cup | 198g / 7oz | Sugar |
| 3 tablespoons | 45ml | Cornstarch |
| 1/2 cup | 118ml | Water |
| 3 oz | 85g | Cream cheese - softened |
Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed raspberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Cool.
Beat cream cheese until smooth; spread on bottom of baked pie shell.
Fill shell with remaining berries; pour cooked berry mixture over top.
Chill at least 3 hours or until set.
Source:
Kay Hendricks
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