While driving around Prince Edward Island, Canada, my family and I stopped at the PEI Preserve Company for lunch. PEI is known for its potatoes and mussels and the PEI Preserve Company is known for its delicious homemade jams, jellies, and honey... their Raspberry Cream Cheese pie is also pretty stellar. Refreshing, just the right amount of tart and sweet, this is a lovely recipe for a summer party or anytime you can get your hands on fresh raspberries. AlleyKat’s Country Raspberry Cream Cheese Pie
Crust – can be made from scratch or purchased already made. 9-in deep dish is preferred. Pierce bottom with fork and prebake at 375 for 12 to 15 minutes. Cool.
Filling:
6-8oz Cream cheese, softened
1/3c powdered sugar (more or less to taste)
2 tsp lemon juice or ¼ tsp lemon extract
6 c. raspberries (about 1 ½ quarts)
2/3 c sugar
3 tbsp corn starch
½ c. water + 1 tbs
Beat together cream cheese, powdered sugar and lemon juice. Spread on bottom of cooled pie shell.
Mash enough berries to measure +/- 1 1/2c (about 18oz). Mix sugar and cornstarch in 2 quart saucepan/ Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool in refrigerator about 15-20 mins. Fill pie shell with remaining berries, reserving about ½ cup for garnish. Pour cooked berry mixture over top. Garnish with berries. Refrigerate at least 3 hours prior to serving.
