272 g Tree Top Raspberry Variegate
60 g Tree Top Raspberry Puree Concentrate
18.80 g cornstarch
232 g cream cheese, softened and cut into chunks
180 g powdered sugar
240 g cold whipping cream
1.25 g vanilla
1 ready-made cookie crumb pie crust
In a medium saucepan, combine raspberry variegate, raspberry puree and
cornstarch. Bring to a boil, stirring until thickened. Cool in
refrigerator until completely cool.
Combine 1 cup of cold raspberry mixture with the rest of ingredients,
except pie crust, in the bowl of a food processor and blend until very
smooth (or use an electric mixer on medium speed).
Fill crust with mixture. Place pie into freezer for a minimum of 2 hours. Garnish with fresh raspberries if desired.