| RASPBERRY AND CREAM PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust Raspberry Layer 3/4 cup granulated sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 -3/4 cups water 1 package (3 ounces) raspberry flavor gelatin 1 package (12 ounces) frozen, unsweetened raspberries Cream Layer 1 package (3 ounces) cream cheese, softened 1/3 cup confectioners sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup whipping cream, whipped Drizzle 2 squares (1 ounce each) unsweetened baking chocolate 1 tablespoon Butter Flavor CRISCO all-vegetable shortening or 1 tablespoon Butter Flavor CRISCO Stick 3/4 cup confectioners sugar 1/8 teaspoon salt About 2 tablespoons hot milk For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. For raspberry layer, combine granulated sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened. For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl. Beat at medium speed of electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture in bottom of cooled baked pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour. For drizzle, combine chocolate and Butter Flavor Crisco in small microwave-safe bowl. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until melted and smooth. (Or, melt on rangetop in small saucepan on very low heat.) Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving. Refrigerate leftovers. |
