Yield: 8 servings
Ingredients:
- 9-inch frozen deep dish pie crust
- 8 oz. cream cheese, room temperature
- ¾ cup powdered sugar
- 1 pinch salt
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- 3 tbsp. water
- 3 cups fresh or frozen raspberries, divided
Directions:
- Preheat oven to 350 F.
- Thaw frozen pie crust at room temperature for 20 to 30 minutes. Then prick the crust all over the bottom and sides with a fork. Place crust onto a sturdy baking sheet. Line parchment paper inside the crust and fill it with pie weights. Bake at 350 F for 20 minutes. Carefully remove the parchment paper and weights and set on a wire rack to cool. Immediately return the crust to the oven and continue baking at 350 F for an additional 10 minutes or until golden and baked through. Allow the crust to cool completely.
- In a large bowl, beat the cream cheese for 10 to 15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt and vanilla. Beat until combined.
- In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Set the filling in the fridge until ready to assemble the pie.
- In a medium saucepan, whisk the sugar and cornstarch together. Add the water and most of the raspberries. You may reserve 1 cup of fresh raspberries for topping the pie. Bring to a boil, stirring frequently until very thick. Remove from heat. Refrigerate until chilled.
- Spread the cream cheese filling evenly inside the cooled pie crust. Dollop the chilled raspberry pie filling on top of the cream cheese layer. Smooth with a spatula. Top with extra raspberries if desired.
- Cover the pie lightly with plastic wrap and refrigerate for 4 hours or overnight.
