Title: Raspberry Glace Pie
Categories: Fruit
Yield: 8 Servings
| 1 | | Baked pie shell--9-inch |
| 1 1/2 | | Quarts raspberries |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/2 | c | Water |
| | | Few drops red food color, If desired |
| 1 | pk | (3 ounces) cream cheese, Softened |
Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix
sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food
color and mashed raspberries. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream
cheese until smooth. Spread in pie shell. Fill shell with remaining
raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3
hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING.