Raspberry Pie

Ingredients

Crust:

Extra Serving Graham Cracker Crust

Raspberry Layer:

3/4 cup granulated sugar

1/4 cup cornstarch

1/8 tsp. salt

1 3/4 cups water

1 pkg. (3 oz.) raspberry flavor gelatin

1 pkg. (12 oz.) frozen unsweetened raspberries

Cream Layer:

1 pkg. (3 oz.) cream cheese, softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

1/8 tsp. salt

1 cup whipping cream, whipped

Chocolate Sauce:

2 squares (1 oz. each) unsweetened baking chocolate

1 tbsp Butter flavor Crisco stick or 1 tbsp. Butter Flavor Crisco all-vegetable shortening

3/4 cup confectioners’ sugar

1/8 tsp salt

About 2 tbsp hot milk

Directions

Raspberry Layer:

Combine granulated sugar, cornstarch and 1/8 tsp. salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened (for us this is enough to do two pies).

Cream Layer:

Combine cream cheese, 1/3 cup confectioners’ sugar, vanilla and 1/8 tsp. salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of graham cracker crust, top with half of raspberry mixture. Repeat layers (sometimes it is easier to just put the cream and top with raspberry layer. Refrigerate 1 hour.

Chocolate Sauce:

Combine chocolate and 1 tbsp. shortening in small microwave-safe bowl. Microwave at 50% (medium) for 1 minute. Stir. Repeat until melted and smooth. (Or, melt on range top in small saucepan on very low heat.) Stir in ¾ cup confectioners’ sugar and 1/8 tsp. salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving. Refrigerate leftovers.

Makes 1 (9-inch) pie

(8 servings)