No Bake Mile High Raspberry Sour Cream Pie
- 1 Pie Crust, - store bought or homemade baked in pie dish or you can do a graham cracker crust that's prebaked as well
- 5 cups raspberries, rinsed and dried
- 1 cup sour cream
- 1 8oz. package cream cheese, softened
- ½ tsp pure vanilla extract
- ¼ cup sugar
- 1 tsp orange Zest - optional
- Simple Glaze
- ½ cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- 2 tablespoons powdered red Jello ( doesn't matter what flavour, as long as it's red)
- ¾ cup corn syrup
- Preheat oven to 350F and bake pie crust until golden brown.
- Remove from oven and allow to cool completely. Do the same if you are using a graham cracker crust.
- With a mixer, whisk together sour cream and cream cheese together until smooth.
- Add in sugar, vanilla and orange zest.
- Pour into the pie crust.
- Top the mixture with the berries.
- Make your glaze.
- Combine water, cornstarch, Jello and corn syrup in that order.
- Stir or whisk until dissolved. Cook until mixture boils and thickens.
- *Note - you can also cook the filling in the microwave using a large 2 qt-glass batter bowl for 4-7 minutes on High, stirring 2-3 times.
- Set aside to cool.
- Pour glaze over berries, taking care to cover every single berry.
- OR you can pour the glaze over berries in large bowl. Gently mix.
- Place mixture into pie crust.
- You can pile the berries high starting from the middle of the pie and working your way outwards
- Place pie in the fridge until ready to eat, at least two hour, or better yet over night.
- Slice and serve.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/07/21/mile-high-raspberry-sour-cream-pie/
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