Ingredients
12 oz. softened cream cheese
2 eggs
1/2 cup sugar
2 packages (10 oz. each) Frozen Raspberries, thawed
5 teaspoons cornstarch
1 cup Sour Cream
1 Cup heavy whipped cream
1 – 9 inch unbaked pie shell with high rim
Whipped cream and fresh raspberries for garnish
Instructions
In your mixer cream together cream cheese, sugar, and eggs. Blend until smooth. Pour into pie shell. Bake at 350° oven for 30 minutes or until filling is firm.
Let stand on cake rack until completely cool.
Spread 1 cup of sour cream over the cream cheese layer and chill for 1 hour.
In a medium sauce pan, over medium to low heat, combine raspberries and corn starch. Stir until well combined. Cook, stirring constantly, until thick and clear.
Remove from heat and allow to cool completely.
Ingredients
12 oz. softened cream cheese
2 eggs
1/2 cup sugar
2 packages (10 oz. each) Frozen Raspberries, thawed
5 teaspoons cornstarch
1 cup Sour Cream
1 Cup heavy whipped cream
1 – 9 inch unbaked pie shell with high rim
Whipped cream and fresh raspberries for garnish
Instructions
In your mixer cream together cream cheese, sugar, and eggs. Blend until smooth. Pour into pie shell. Bake at 350° oven for 30 minutes or until filling is firm.
Let stand on cake rack until completely cool.
Spread 1 cup of sour cream over the cream cheese layer and chill for 1 hour.
In a medium sauce pan, over medium to low heat, combine raspberries and corn starch. Stir until well combined. Cook, stirring constantly, until thick and clear.
Remove from heat and allow to cool completely.
