Thanks to Aileen for this recipe for Raspberry Cream Pie.
Prep Time: 35 minutes
Total Time: 35 minutes
Yield: Makes One - 9-inch Pie
Ingredients:
- Bottom Layer -
- 18 ounce jar Seedless Red Raspberry Jam
- 3 tablespoons raspberry liqueur, juice or water
- 1 cup fresh raspberries, rinsed and dried
- 9-inch baked pie crust
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- Creamy Layer
- 3 tablespoons raspberry gelatin powder
- 3 tablespoons boiling water
- 3 ounces cream cheese, softened
- 2-1/2 cups cold whipping or heavy cream, divided
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- Top Layer
- remaining cream
- 2 tablespoons sugar
Preparation:
Bottom Layer - Place jam into microwave-safe dish. Heat for 15 seconds. Stir. Keep heating 15 seconds at a time until jam is melted. Stir in liqueur. Set aside 1/3 cup jam. Stir fresh raspberries into melted jam. Spread into bottom of prepared pie crust.
Creamy Layer - Dissolve dry raspberry gelatin in boiling water. Blend in cream cheese and reserved jam. Add 1 cup cream. Beat just to incorporate. Increase speed and beat until soft peaks form. Spoon over bottom layer.
Top Layer - An hour before serving Raspberry Cream Pie, whip remaining cream while adding sugar. Refrigerate Raspberry Cream Pie until ready to serve.
Creamy Layer - Dissolve dry raspberry gelatin in boiling water. Blend in cream cheese and reserved jam. Add 1 cup cream. Beat just to incorporate. Increase speed and beat until soft peaks form. Spoon over bottom layer.
Top Layer - An hour before serving Raspberry Cream Pie, whip remaining cream while adding sugar. Refrigerate Raspberry Cream Pie until ready to serve.
