Holiday Bites Winner!
Dessert: Red Raspberry Cream Pie
Suetta Tingler usually keeps this recipe under wraps, so we are very grateful that she is sharing it with our readers. Clipped out of a local newspaper in upstate New York, this is a popular dessert among friends and family. Just in time for the holidays, this festive-looking dessert is light and refreshing and can be made all year round. |
| Red Raspberry Cream Pie |
Recipe:
(1) 9-inch prepared graham cracker crust
Filling:
1 1/3 cups sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups water
4 tablespoons white corn syrup
12 oz. frozen red raspberries
Cream filling:
4 oz cream cheese
1/2 cup sugar
5 oz whipped cream
Mix sugar, cornstarch and salt. Add 1/2 cup water and stir until smooth. Add remaining water, syrup and berries. Cook over medium heat until thickens; stir constantly. Allow to cool.
Fold cream cheese, whipped cream and sugar together until smooth and blended. Spoon cream filling into cooled crust. Top pie with raspberry mixture. Cool well in the refrigerator before serving. Makes 6-8 delicious slices.
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| Suetta Tingler with her winning appetizer and dessert |
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