Raspberry Pie
Ingredients
Crust and Base
- 1 Graham cracker crust
Filling
- 8 ounces cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
Topping
- 1 large box frozen raspberries with juice
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- Cool Whip
Instructions
- Heat oven to 350 degrees F.
- Beat cream cheese, eggs, vanilla extract and sugar together and pour over crust.
- Bake for 15 to 18 minutes until set.
- Let cool.
- Heat raspberries and add sugar. Thicken with cornstarch. Cool.
- Spread mixture over filling. Put Cool Whip over all.
- Refrigerate for a couple of hours before cutting.
