as promised…raspberry dream pie recipe

This is my go-to dessert when I really want to impress.
It’s sweet and light.
And, in the world of homemade pies,
it’s incredibly easy to make.

You can cut corners by buying your pie crust,
and by buying cool whip, instead of making your own.
I’ve come to the conclusion that it’s just not worth it to me.
The taste difference more than makes up for the
few minutes I save in the kitchen!

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Red Raspberry Dream Pie
1-9″ baked and cooled pie crust*
2 c. milk
1/3 c. corn starch
2/3 c. white sugar
2 eggs, beaten
4 oz. cream cheese
2 oz. real butter
1 t. vanilla
16 oz fresh or frozen red raspberries
1 pt whipping cream
2 T. white sugar
1 t. vanilla

In a 2 qt glass bowl, heat 2 c. milk in microwave on high for 2 minutes. In a small bowl, whisk together 1/3 c. corn starch and 2/3 c. white sugar. Whisk into hot milk and return to microwave for 4 minutes. Beat 2 eggs together. Quickly whisk eggs into hot mixture and microwave for 2-3 minutes or until boiling. Remove from microwave and stir in 4 oz cream cheese, 2 oz butter, and 1 T. vanilla. Stir until cream cheese is melted. Pour into pie crust and let cool.

When cool, top with raspberries.

In a cold metal bowl, beat 1 pint whipping cream with 2 T. sugar, and 1 T. vanilla with electric mixer on high until stiff peaks form…approximately 5-6 minutes.

Spread whipped cream over raspberries. Chill until serving.

*pie crust:
2/3 c. shortening
2 T. real butter
2 c. flour
6-7 T. ice water (let water sit with ice in it for a few moments to get really cold)

With a pastry blender, blend butter and shortening into flour until it resembles fine crumbs. Gently stir in enough water for dough to form a ball.
Divide dough in half and roll out to a 10″ circle on a floured surface. Gently transfer to pie pan. Press dough in pan and prick dough several times. Bake at 425* for 10-12 minutes or until golden brown.

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