Ruth’s Raspberry Cheesy Pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place Cream Cheese
Mary Weihman, Orlando FL
1 ½ cups crushed graham crackers
6 TBS stick margarine or butter, melted
3 TBS sugar
Preheat oven to 350 degrees. Lightly grease a 9” pie plate with Crisco. Mix graham cracker crumbs, melted butter and sugar. Press mixture firmly against bottom and sides of pie plate. Chill in refrigerator while preparing filling.
2 8 oz packages of cream cheese, softened
½ cup sugar
½ tsp vanilla
1/3 cup raspberry chips
1/3 cup white chocolate chips
1 can raspberry pie filling, divided
Blend softened cream cheese and sugar in a large bowl with electric mixer on medium speed. Add vanilla, then eggs, one at a time until just blended.
Remove 1 cup of mixture from the bowl . Melt the raspberry chips in the microwave and stir into the removed 1 cup of cream cheese mixture until well blended. Pour into prepared crust. Top with a portion of the raspberry pie filling, as much as you desire and save some for garnish.
Melt the white chocolate chips and add to the remainder of the cream cheese mixture. Pour on top of pie.
Bake at 350 for 40 minutes or until center is done. Cool and refrigerate for 3 hours or overnight. If you desire, top with whipped cream, the remainder of the pie filling or some fresh raspberries.