Thursday, March 24, 2011

Raspberry Cheese Pie ...

This is for F. Carter Smith ... from my Junior League of Houston Star of Texas Cookbook.

Make your own crust from a box (6-3/4 oz) graham crackers, 2/3 cup sugar and a softened stick of butter. Roll the crackers with a pin and combine with sugar and butter. Press firmly and evenly into the sides and bottom of a 9" pie plate and refridgerate for an hour.

Make the filling in a blender after preheating the oven to 375. Add 1.5 hunks of softened cream cheese (12 oz), 2 eggs, 1/2 cup sugar, 1/2 tsp vanilla extract, and a dash of cinnamon. Whirrrrrrrrrr it for at least a minute and fold in the raspberries gently by hand with a wooden spoon. Pour into the crust, bake for 20 to 25 minutes and cool. It should just be starting to get a little browned in a few places.

Make the topping with 2 cups of sour cream, 3 tbs sugar and 1 tsp vanilla extract. Spread over the cooled pie and return to the oven for 5 minutes. Refrigerate for as long as you can stand ... my minimum is a few hours and it's still going to be a little runny. Seriously, it's better if you wait a day.


  1. Oh, stop it.
    Seriously, I received a recipe like this from a college friend, and there IS NO BETTER cheesecake (or pie) than this. But mine had no fruit mixed in before baking - how many raspberries were you thinking? xoxo

  2. Wish I lived closer! Yummy. (I bet there's none left...)