Switch up your pie recipe this Thanksgiving!
Raspberry Pie
Ingredients
- 1 9-inch graham cracker pie shell
Filling:
- One quarter cup cold water
- envelope unflavored gelatin
- 2 and two thirds cup fresh raspberries or 2 10-oz packages frozen, defrosted with water pressed out
- 1 tsp pure vanilla extract
- 8 oz cream cheese, softened
- One third cup confectioner’s sugar
- 1 - 2 tsp fresh lemon juice
- Two thirds cup heavy cream
Instructions
- Place water in a heat proof glass measuring cup
- Sprinkle the gelatin in water and place cup in a saucepan with 1-inch of hot water
- Allow gelatin to sit until completely dissolved
- Place raspberries in a food processor or blender and puree
- Stir in vanilla
- Combine cream cheese and confectioner’s sugar together in a bowl and mix well
- Add raspberry puree to the cream cheese mixture and beat with a hand mixer
- Stir in one teaspoon of the dissolved gelatin and 1-2 tsp of lemon juice or to taste
- Add two thirds cup heavy cream and continue beating
- Pour filling into crust and place in the refrigerator for several hours or until set before serving
- Just before serving, top with whipped cream
