Raspberry Cream Cheese Pie

Last summer we toured Prince Edward Island, and on the advice of a local, we visited PEI Preserve Company and had a fine meal meal in their restaurant.  Their sampled their dessert specialty...'Raspberry Cream Cheese Pie'.  Of course!  I took note and I took a photo.  Now that the raspberries in our garden are ripe, I made my own version of their famous pie.  It went over well!  So here it is...PEI raspberry cream cheese pie made with BC raspberries.

Crust:
1- 9 or 10-inch baked pie shell, pre-baked

Cream cheese filling:

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened. 
3. Spoon into prepared pie crust and spread evenly.

 Raspberry Filling:

• 5 cups fresh raspberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water

1.  In large saucepan, mix granulated sugar, cornstarch and salt.  
2. Add water and whisk until smooth. 
3. Stir in 2 cups of the raspberries. 
4. Heat to boiling. 
5. Boil 1 minute, stirring constantly.
6. Cool completely, about 30 minutes.
7. Add 3 cups fresh raspberries to the cooled mixture and stir gently to coat all the berries.
8. Spoon over cream cheese layer of pie.  
9. Refrigerate at least 2 hours before serving.

Topping:

• 1 cup whipping cream 
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

1. In medium bowl, beat whipping cream, sugar and vanilla on high speed until stiff peaks form.
2. Garnish entire pie or individual slices with whipped cream when serving.
3. Store pie in refrigerator. 

* If you prefer a thinner 'cream cheese layer' cut the recipe in half.

Enjoy!