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Amelia Bedelia's Raspberry Pie Recipe

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This recipe for Amelia Bedelia's Raspberry Pie is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c. flour
1/2 c. butter
3/4 c. chopped pecans
1/4 c. powdered sugar
Filling:
1 1/2 c. sugar
1/4 c. cornstarch
Dash salt
1 1/2 c. water
1 (3 oz.) pkg. raspberry gelatin
8 oz. pkg. cream cheese
2/3 c. powdered sugar
1 pint fresh raspberries (or 10 oz. frozen drained raspberries)
Whipped cream
Directions:
Directions:
Heat oven to 350º. Combine crust ingredients. Press on bottom and sides of 9 or 10 in. pie pan. Bake 8-10 min. until light brown. Cool.
Combine sugar, cornstarch, salt and water (can use drained juice). Cook over medium heat until thick and bubbly. Stir in gelatin until dissolved. Cool about 20 min.
Mix cream cheese and powdered sugar. Spread on crust. Arrange fresh raspberries on cream cheese layer. Pour gelatin mixture over berries. Refrigerate until firm. Serve with whipped cream.

 

 

 

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