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Raspberry Cream Cheese Pie Recipe

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By Patsy Caldwell And Amy Lyles Wilson | Feb 28, 2013

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“Bless Your Heart” is your go-to encyclopedia of Southern cooking and traditions around the table. No matter what the event or occasion, there are few things as nurturing as a meal lovingly prepared in the traditions of the South. Enjoy the wide range of recipes and familiar stories all reminiscent of Dixieland.
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Chocolate and raspberries make a winning combination.

Whether the occasion is a holiday gathering, a garden party or one of life’s unexpected events, food is the common denominator in the South. Bless Your Heart (Thomas Nelson, 2010) by lifelong Southerners Patsy Caldwell and Amy Lyles Wilson presents Southern cooking at its best and truest with recipes such as Fried Barbecue Chicken and Melt-in-Your-Mouth Cornbread. No matter the particular moment of life you encounter, Bless Your Heart has a recipe and a story to go with it. This Raspberry Cream Cheese Pie Recipe combines the richness of cream cheese, the decadence of chocolate and the light sweetness of raspberries to create a perfect dessert. This excerpt is taken from chapter 2, “Body and Soul.”

You can purchase this book from the GRIT store: Bless Your Heart.

Raspberry Cream Cheese Pie Recipe

I love the combination of chocolate and raspberries.

Crust:

1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/3 cup melted butter

Filling:

4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 large egg, slightly beaten
1 cup fresh raspberries

Chocolate glaze:

1/4 cup semisweet chocolate chips
1/4 cup heavy cream

To make the crust: Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan. Combine the wafer crumbs, sugar, and butter. Press the mixture on the bottom and up the sides of the pie pan. Bake for 10 minutes. Cool 30 minutes before adding the filling.

To make the filling: In a medium bowl combine the cream cheese, condensed milk, lemon juice, vanilla, and egg. Set aside. Layer the raspberries on top of the cooled crust. Pour the cream cheese mixture over the raspberries. Bake for 30 minutes.

To make the chocolate glaze: In a small saucepan place the chocolate chips and heavy cream over low heat, stirring constantly until the chips are melted. After you remove the pie from the oven, drizzle the glaze over the top. Refrigerate for at least 4 hours before serving.

Raspberry Cream Cheese Pie Recipe makes 1 pie or 6 to 8 servings.

More from Bless Your Heart:

Corn and Black Bean Salad Recipe
Southern Banana Bread Recipe With Ambrosia Topping
Pepper Jack Cheese Spinach Dip Recipe

This excerpt has been reprinted with permission from Bless Your Heart: Saving the World One Covered Dish at a Time. Buy this book from our store: Bless Your Heart.

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