Tuesday, December 17, 2013

Holiday Bites - Red Raspberry Cream Pie

Holiday Bites Winner!

Dessert: Red Raspberry Cream Pie

Suetta Tingler usually keeps this recipe under wraps, so we are very grateful that she is sharing it with our readers. Clipped out of a local newspaper in upstate New York, this is a popular dessert among friends and family. Just in time for the holidays, this festive-looking dessert is light and refreshing and can be made all year round.

Red Raspberry Cream Pie
Get the recipe here!


(1) 9-inch prepared graham cracker crust

1 1/3 cups sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups water
4 tablespoons white corn syrup
12 oz. frozen red raspberries

Cream filling:
4 oz cream cheese
1/2 cup sugar
5 oz whipped cream

Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, syrup and berries. Cook over medium heat until thickens; stir constantly. Allow to cool.

Fold cream cheese, whipped cream and sugar together until smooth and blended. Spoon cream filling into cooled crust. Top pie with raspberry mixture. Cool well in the refrigerator before serving. Makes 6-8 delicious slices.

Suetta Tingler with her winning appetizer and dessert

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