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Monday, August 17, 2009
MCKLINKY BLOG HOP-RECIPES ACT TWO
HEAVENLY RASPBERRY PIE
1 baked pie shell, store bought or homemade
5 cups fresh or frozen raspberries
3/4 cup sugar
1/2 cup cold water
3 tablespoons lemon juice
3 tablespoons cornstarch
3/4 cup whipping cream
2 tablespoons sugar
Prepare pie shell as directed on package or homemade. Set aside. In a medium pan, stir together 2 cups of the raspberries, the 3/4 cup sugar, cold water, lemon juice, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly.
Cover and refrigerate until chilled. Carefully fold 2 cups of the remaining raspberries into the chilled mixture. Spoon into pastry shell. Cover; chill for at lease 2 hours or until firm.
To serve, in a chilled metal bowl, combine whipping cream and the 2 T. sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve pie with whipped cream and remaining berries.Serves/Makes: 8