Raspberry Cream Cheese Pie
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 1 1/2 teaspoons cinnamon
Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup cream
- 1 tablespoon unflavored gelatine
- 1/2 cup water
- 1 pound fresh or frozen raspberries, thawed and drained
- Whipped cream to decorate
Instructions
Crust
- Combine Graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.
Filling
- Beat cream cheese and sugar until smooth.
- Whip cream; gently fold into cheese mixture.
- Soak gelatine in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatine mixture until dissolved. Stir into cream cheese mixture.
- Fold in raspberries.
- Pour into prepared crust.
- Chill for 2 to 3 hours.
- Before serving, decorate with whipped cream.
Nutrition
Per serving: 428 cal, 29g fat, 81mg cholesterol, 39g carbohydrates, 3g fiber, 5g protein, 340mg sodium
