Raspberry Glaze Pie
This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat ideal after a light supper.
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.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.