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Today is my half-birthday, so I decided to make myself a pie! Raspberry Cream Cheese Pie was my favorite desert at the restaurant where I used to waitress. I’ve been looking for a recipe as close to theirs as possible, so I ended up modifying several ones I looked at to come up with my own. I embellished even, to make mine superior (to my taste buds at least). I finally used the last of the berries I picked this past summer and froze.

Dessert Time!

Dessert Time!

Crust Ingredients:
1 1/2 crushed graham crackers, 1 stick butter, 1/2 c. semi-sweet chocolate chips

Crust Directions:
Crush graham crackers and coat with melted butter to make pie shell. Toss in 1/2 c. chocolate chips and then press on bottom and sides of a 9″ pie dish. Bake pie crust at 350°F for 10 minutes, just to set. Cool on a wire rack.

Chocolate Chip Graham Cracker Crust

Chocolate Chip Graham Cracker Crust

Filling Ingredients:
2 – 8 oz. packages of cream cheese, 1 3/4 c. whipping cream, 6 Tbs. sugar, 1 1/2 Tbs. almond extract,

Filling Directions:
Whip heavy cream in chilled metal bowl. Mix together 2- 8 oz. packages of softened cream cheese and whipped cream. Mix in almond extract and sugar, continue blending. Add mixture to the pie crust and chill.

Almond Cream Cheese Filling

Almond Cream Cheese Filling

Topping Ingredients:
2 1/2 c. red raspberries, 1 c. sugar, 1/2 c. pineapple juice, 1/4 c. cornstarch

Topping Directions:
In a food processor, blend 2 1/2 c. red raspberries, 1 c. sugar, 1/4 c. pineapple juice, 1/4 c. water, 1/4 c. cornstarch. Cook mixture over medium heat and cool, drizzle over cream cheese pie and serve. I only pour about 1/3 of the topping on the pie and leave the rest in on the table as some people like less, some people like more

Raspberry Almond Cream Cheese Pie

Raspberry Almond Cream Cheese Pie

*Garnish with fresh whole raspberries a chocolate drizzle and a few chocolate curls.

Keep cool until ready to serve. Makes about 10 pieces.

What is your favorite type of pie? What about your favorite berry?

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