Red Raspberry Cream Cheese Pie - cooking recipe

Ingredients

2 (3 oz.) pkg. cream cheese, softened
2/3 c. whipping cream
1 (9-inch) baked pastry shell, cooled
1 qt. fresh red raspberries
1 c. sugar
1/2 c. unsweetened pineapple juice
1/4 c. cornstarch
unsweetened whipped cream

Preparation

In medium bowl, beat together softened cream cheese and the whipping cream.
Spread mixture over bottom of the cooled pie shell; chill.
Reserve half of the raspberries.
In a large mixing bowl, mash the remaining raspberries.
Stir in sugar; let stand about 1 hour.
Sieve berry mixture.
In a saucepan, combine pineapple juice and cornstarch; stir in sieved berry mixture.
Cook and stir over medium heat until berry mixture is thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat; let cool.
Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell.
Arrange 1 1/2 cups of the reserved whole berries over top of pie.
Spoon the remaining cooked berry mixture over whole berries.
Chill about 2 hours or until set.
Garnish with whipped cream and reserved fresh raspberries.
Makes 8 servings.