Raspberry 3-Creme Pie, from Bruce Moffitt Recipes.com Raspberry 3-Creme Pie This pie is good! This pie is so good you won't believe it. It is pretty much restricted to the times of fresh raspberries, but it something to think about year round, while you wait for raspberry season. One bite and you will be hooked. For this pie you will need one quart of fresh raspberries. First off, set the oven to 350. Then do the 3-Creme: In a small mixing bowl place: 1/2 lb cream cheese 3 oz sour cream 2 Tbl whipping cream grated zest of one lemon 6 Tbl sugar When at room temperature, whip until very smooth. An electric mixer helps. Meanwhile, make the crust: 1 1/2 cups graham cracker crumbs. 3 Tbl sugar Mix together, then toss with: 1/3 cup melted butter Pat evenly into a ten inch glass pie pan and bake at 350 for about ten minutes, or until edges are slightly browned. Cool. In a small saucepan put: 1 cup of the berries 2/3 cup water Simmer gently for about 10 minutes. In a small bowl mix together: 1 cup of sugar 3 Tbl cornstarch When well mixed, add 1/3 cup water. Mix well and add to simmered berries. Boil for a minute or two until nicely thickened. Cool. Save a half cup of the nicest berries for decoration. Spread the 3-creme evenly over the bottom of the crust. Spread the remaining berries evenly over the 3-creme. Distribute the raspberry glaze over the berries. Decorate with the reserved 1/2 cup of berries. Chill well before serving. A good pile of whipped cream is an excellent adornment to a slice of this, and maybe a small drizzle of raspberry liqueur over that. Break out an icy bottle of good dry Champagne. Enjoy! Return to previous page