A gorgeous Raspberry Pie with a cream cheese filling and graham cracker crust.
Prep Time 4 hourshours
Total Time 4 hourshours
Servings 8
Calories 487kcal
Author Life in the Lofthouse
Ingredients
CRUST
1 ½cupsgraham cracker crumbs
3Tablespoonsgranulated sugar
1Tablespoonall-purpose flour
6Tablespoonssalted buttermelted
RASPBERRY TOPPING
1 ⅓cupsgranulated sugar
6Tablespoonscornstarch
1/8teaspoonsalt
1 ½cupswater(use 2 cups water if using fresh berries)
4Tablespoonscorn syrup
1bag (12 ounces)frozen raspberries, thawed OR 1 pint fresh raspberries
1Tablespoonfresh lemon juice
CREAM CHEESE FILLING
4ouncescream cheese, softened
1/2cuppowdered sugar
4ounces (1/2 a container)Cool Whip or frozen whipped topping, thawed
Instructions
FOR CRUST
Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.
RASPBERRY TOPPING
Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
(*NOTE: Do not let this mixture boil. It takes awhile for it to thicken, but once it does it is quick to boil. Watch it closely and stir constantly.)
CREAM CHEESE FILLING
With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.
Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!