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    Raspberry Cheese Pie

    Source of Recipe


    8 ounces cream cheese
    1/2 cup dairy sour cream
    1/3 cup sugar
    2 eggs
    1 unbaked 9-inch pie shell
    20 ounces frozen raspberries, thawed
    3 teaspoons cornstarch
    1/2 cup whipping cream, whipped

    Combine the cream cheese and sour cream in a bowl, using an electric
    mixer set at medium speed, until smooth and fluffy. Add the sugar
    and eggs blending well. Pour into the unbaked pie shell. Bake at
    375 degrees F. for 35 minutes or until a knife inserted in the
    center comes out clean. Chill for at least 1 hour in the refrigerator.

    Meanwhile, drain the raspberries, reserving the juice. Add enough
    water to the juice to make 3/4 cup of juice. Blend the cornstarch
    and juice together in a 2-quart saucepan. Cook, over medium heat,
    stirring constantly, until the mixture comes to a boil. Cook for
    1 minute more. (Mixture will be very thick.) Remove from the heat
    and stir in the raspberries, then cool to room temperature. Fold
    the whipped cream into the cooled raspberries and spread the mixture
    over the chilled cream cheese layer. Chill for an additional 2 to
    3 hours before serving.




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