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Raspberry Cream Pie



  • 12 ounces cream cheese
  • 1/2 cup granulated sugar
  • 2 eggs
  • Unbaked 9-inch pie shell
  • 1 cup heavy cream
  • 1 cup dairy sour cream
  • 2 (10 ounce) packages frozen raspberries, thawed
  • 5 teaspoons cornstarch
  • 1 cup heavy cream
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  1. Cream together first 3 ingredients until smooth and blended. Pour into pie shell.
  2. Bake at 375 degrees F for 30 minutes or until filling is firm.
  3. Let stand on cake rack until cold.
  4. Spread with sour cream and chill 1 hour.
  5. Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear.
  6. Cool to room temperature.
  7. Whip cream and fold into raspberries. Spoon onto pie.
  8. Chill.


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