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Raspberries are a beautifully pinkish-red fruit that grows on vine-like bushes, with each berry containing around 100 drupelets. Native to Europe, this berry is thought to originate from Greece, then moved onto Italy, the Netherlands, England, and eventually to the United States.
Along with their cousin, the strawberry, raspberries actually belong to the rose family. They appear in more than 200 different cultivars and each bush can yield up to several hundred berries every year.
The raspberry cream pie recipe we’re sharing this month begins with a graham cracker crust. You can make your own or just buy one already made at the store.
Next is where the cream comes in. Yummmmmmmmmmmmmmmmmmmmmmmmmmm.
First, we’ll make a simple fluffy cream layer using cream, sugar, cream cheese, and vanilla. Even though there is cream cheese in there, it doesn’t taste like a cheesecake. It just tastes like a luscious cream layer. The cream cheese basically helps to stabilize the whipping cream.
Last comes the raspberry layer. This is accomplished by using raspberries, raspberry Jello, sugar, water, and lemon juice. This pie is so delicious. It’s like eating raspberries on a cloud!
1 prepared graham cracker pie crust
1 (8 oz) pkg light cream cheese
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup whipping cream
1 1/4 cup water
1 (6 oz) pkg raspberry Jello
1/4 cup sugar
1 Tbsp lemon juice
1 (10 oz) pkg frozen raspberries
In a bowl, beat the cream cheese, sugar, and vanilla together until well combined.
In another bowl, whip the whipping cream until it forms soft peaks. Fold the whipping cream into the cream cheese mixture and spread into the prepared pie crust. Place in the refrigerator until the raspberry topping is ready.
In a microwave-safe bowl, bring the 1 1/4 cups of water to a boil. Then mix in the Jello, sugar, and lemon juice for 2 minutes until the Jello is dissolved. Allow to cool and place in the refrigerator until the mixture is syrup-like. This won’t take too long. Check every 5 minutes or so.
Partially thaw the raspberries in the microwave and mix them into the Jello mixture when it is the consistency of syrup. Spread over the top of the pie. Place back in the fridge for at least 1 hour and then serve.