You’ll need about 1 quart (4 cups) of raspberries for this pie.
Recipe adapted from the French Strawberry Glace Pie in the Betty Crocker Picture Cook Book from the late 1950s.
Crust
1 1/2 cups Graham cracker crumbs
1/3 cup granulated sugar
1/3 to 1/2 cup margarine
4 oz cream cheese
Filling
1 quart raspberries
1 cup granulated sugar
3 tablespoons cornstarch
Edith’s secret: Use a graham cracker crust instead of the baked pie shell in the original recipe. We simplified even more and used a store-bought graham cracker crust.
- Home-made Crust:
- Mix crumbs and sugar. Blend melted margarine into mixture. Press into pie pan on the bottom and the sides. I do not bake this crust. I use margarine because it makes the crust softer. Cool in the refrigerator.
- Soften 4 oz. of cream cheese. Spread on the bottom part of the pie shell. Return to the refrigerator.
- Filling:
- Wash and drain 1 quart of raspberries.
- Simmer together about three minutes (1 cup of the raspberries and 2/3 water.
- Blend and add to boiling mixture.(1 cup sugar, 3 tbsp. cornstarch and 1/3 cup water).
- Bring to a boil stirring constantly and boil 1 minute. Let it cool down.
- Put 2 ½ cups raspberries in the pie on top of cream cheese. (These raspberries you are using for the pie must be drained thoroughly. I put mine on a cookie sheet covered with paper towels. Water left in the little cup shape of the raspberries will make the crust soggy).
- Pour the somewhat cooled cooked mixture on top of the fresh berries. Cool completely.
Serve with whipped cream and a few raspberries on the top.