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This simple, no-bake raspberry pie is an
easy way to transform fresh summer berries into a cool, sweet
treat, ideal after a light warm-weather supper.
Raspberry Glaze Pie
- 1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust
- In a heavy medium saucepan, stir together
sugar and cornstarch. Gradually stir in water and crushed raspberries.
Cook over medium heat, stirring constantly as the mixture thickens;
let it come to a boil. Continue cooking and stirring for 1 minute;
remove from heat and let cool.
- In a small mixing bowl, beat cream cheese
until smooth; spread in bottom of a 9-inch baked pie crust. Fill
with raspberries; pour cooked raspberry mixture on top.
- Refrigerate for 3 hours or until set.
Makes 8 servings.
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