Holly's Raspberry Pie
Here's my recipe, modified from a Taste of Home cookbook:
Buy a premade graham cracker crust
3 Tbl spoons sugar
1 Tbl spoon cornstarch
2 Cups Raspberries
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla extract
1/2 cup whipping cream, whipped
1 package mini chocolate chips (you won't use the whole thing)
In a saucepan, combine sugar and cornstarch, then stir in raspberries.
Bring to a boil over medium heat. Boil and stir for 2 minutes, then
remove from heat and allow to cool for 15 minutes. Spread into pie
crust and refrigerate
In a mixing bowl, beat cream cheese, sugar, and vanilla until fluffy.
Fold in the whipped cream. Carefully spread over the raspberry mixture.
Cover the top of pie with the mini chocolate chips - as many or as few
as you like. Cover and refrigerate for 2 to 3 hours, minimum.
Enjoy! It sounds like a lot, but it's actually super easy - it just
takes a few steps. Mmmmm.....making me want to make some pie!
Holly & Adam