Raspberry Cream Cheese Pies...A Geddes Tradition

Raspberry Topping

1 12 oz. Pkg Frozen Raspberries
1 HeapingTbsp. Cornstarch
1/2 C. Granulated Sugar
1 tsp. Vanilla

Pour frozen berries into a medium saucepan. Before turning on the heat add the cornstarch and sugar. Mix well to coat the frozen berries. Heat berries until mixture thickens and boils. Remove from heat, add vanilla. Set aside to cool while making cream cheese filling.

Cream Cheese Filling
1 Pint Whipping Cream
1 8 oz. Block of Cream Cheese (softened)
1 tsp. Vanilla
1 1/2 C. Powdered Sugar

With a hand mixer whip the cream until stiff. Separately, blend cream cheese, vanilla and powdered sugar until smooth. Fold together with the whipped cream. Pour into a baked pie shell. Cover with cooled Raspberry Topping. Chill until firm. Makes 2 pies.

(A beloved Geddes family tradition. Probably the most requested, most traded, most used recipe we have. These pies have become a requested addition to Christensen Thanksgivings. I definitely make mine sweeter than the original... My alterations are in italics, otherwise the recipe is unblemished.)