Raspberry Cream Pie
Ingredients
- 2 (14 ounce) cans sweetened condensed milk
- ¼ cup lemon juice
- 3 pints fresh raspberries
- 2 ounces cream cheese, softened
- 2 (9 inch) prepared graham cracker crust
- Raspberry Syrup *(separate setps follow)
*Raspberry Syrup Ingredients
- 3 cups raspberries fresh or frozen
- 1 cup of water divided
- 1 cup sugar
- 2 tablespoons vanilla extract
Step by Step Instructions
Step 1
Place cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy.
Step 2
Add sweetened condensed milk and lemon juice to cream cheese. Blend again until ingredients are fully incorporated and completely smooth. Pour filling into pre-made pie crusts.
Step 3
Refrigerate until set, at least 3 hours.
Step 4
Pour raspberry syrup* on top of pies.
Step 5
Divide raspberries and top each pie with fresh raspberries. Serve cold.
*Raspberry Syrup Instructions
Step 1
Combine berries and half of water in a medium sized pot. Bring to a boil over high heat and then reduce to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat.
Step 2
Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This leaves you with ¾ cup raspberry juice.
Step 3
Rinse out any pulp or seeds that may remain in pot. Add sugar and bring to a boil over medium heat. Reduce heat to low and cook for 10 minutes, or until thickened. Remove from heat. Stir in vanilla.
Step 4
Allow syrup to cool and store in a clear airtight jar. Refrigerate up to two weeks.