|Recipe from: chewnibblenosh|
Image credit: Christine
Raspberry Cream Cheese Pie
Author: Adapted from SpicySouthernKitchen.com
Recipe type: Dessert
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
“What do we do when we buy a bunch of raspberries because they’re on sale?” Christine
22 Oreo cookies, crushed
2 Tbsp. sugar
3½ Tbsp. butter, melted
6 oz. low-fat cream cheese, softened
1 (14 oz.) can sweetened condensed milk (I used fat free)
3 Tbsp. fresh lemon juice
1 tsp. vanilla
2 (6 oz.) pkgs. fresh raspberries
½ cup semisweet chocolate chips
⅓ Cup heavy cream
Preheat the oven to 350*F.
To make the crust, combine the crushed Oreos with the melted butter and sugar in a
medium sized bowl.
Press the crumb mixture into the bottom and up the sides of a 9 inch pie plate.
Bake the crust for 8-10 minutes, or until set. Allow to cool before filling.
To make the filling, beat together the cream cheese, sweetened condensed milk, lemon
juice, vanilla, and egg with a hand mixer until smooth.
Place the raspberries in the cooled crust, and then pour the cheese mixture over the top of
Place the pie back in the oven, and bake for 25-30 minutes, until the filling is set.
Allow the pie to cool on a wire rack, and then cover with plastic wrap, and place in the
refrigerator to chill for at least 4 hours to overnight.
Before serving, make the ganache topping.
Place the chocolate chips and heavy cream in a small bowl.
Microwave in 30 second increments, stirring after each, until chips are melted and the
mixture is nice and smooth.
Drizzle the pieces of pie with the chocolate before serving.
**This pie needs to be chilled for at least four hours to overnight before serving.
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