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.
1 1/2 crushed graham crackers, 1 stick butter, 1/2 c. semi-sweet chocolate chips
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.
2 – 8 oz. packages of cream cheese, 1 3/4 c. whipping cream, 6 Tbs. sugar, 1 1/2 Tbs. almond extract,
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.
2 1/2 c. red raspberries, 1 c. sugar, 1/2 c. pineapple juice, 1/4 c. cornstarch
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
*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?