Raspberry Cream Pie Recipe
Ingredients:
- 12 ounces cream cheese
- 1/2 cup granulated sugar
- 2 eggs
- Unbaked 9-inch pie shell
- 1 cup heavy cream
- 1 cup dairy sour cream
- 2 (10 ounce) packages frozen raspberries, thawed
- 5 teaspoons cornstarch
- 1 cup heavy cream
Directions:
- Cream together first 3 ingredients until smooth and blended. Pour into pie shell. Bake at 375 degrees F for 30 minutes or until filling is firm. Let stand on cake rack until cold. Spread with sour cream and chill 1 hour.
- Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear. Cool to room temperature. Whip cream and fold into raspberries. Spoon onto pie. Chill.