Prep Time 35m
Cook Time 50m
Ready Time 300m
Yield 8 servings

  • 1 double crust recipe Classic Crisco® Pie Crust
  • 3 (8 oz.) packages cream cheese, softened
  • 2 1/4 cups sugar, divided
  • 2 large eggs
  • 6 tablespoons cornstarch, divided
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup fresh red raspberries
  • 1/2 cup water
  • 2 teaspoons finely chopped jalapeno pepper
  • Whipped cream
  • Additional fresh raspberries
  • Additional finely chopped jalapeno pepper
Preparation Directions
  • Step 1Prepare pie crust dough according to recipe directions. Shape dough into one large ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes.
  • Step 2Heat oven to 425°F. Roll out dough on lightly floured surface to 14-inch circle. Transfer dough to 9 1/2-inch deep dish pie plate. Fold edges under. Flute dough as desired. Thoroughly pierce bottom and sides of unbaked pie crust with fork. Bake 10 minutes.
  • Step 3Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Beat in 1 1/4 cups sugar and 2 tablespoons cornstarch until smooth. Beat in eggs, one at a time, until blended. Blend in cream and vanilla. Pour into hot pie crust. Reduce over temperature to 325°F. Bake 40 to 45 minutes or until filling is just set in center. Cool completely on wire rack. Chill.
  • Step 4Crush raspberries in small saucepan. Stir in water, 1 cup sugar, 1/4 cup cornstarch and jalepenos until cornstarch is dissolved. Bring to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture has thickened. Cool to room temperature. Spread over top of pie. Garnish with whipped cream, raspberries and a sprinkling of finely chopped jalapeno, if desired.
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