Happy Monday everyone! Get excited because I have a great recipe to share with you today.. raspberry cream cheese pie! In typical Pretty Providence fashion, this beauty is creamy, delicious, inexpensive and super easy to throw together! I love to make a couple of these pies when I am running dinner to someone, because it is just as easy to make two as it is to make one, and they can save it in the fridge as long as they’d like. Win, win for everyone!
- 8 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tsp vanilla
- 1 cup raspberry pie filling
- 1 graham cracker crust
- raspberries and whipped cream for garnish optional
Beat cream cheese with beaters until fluffy.
Add in sweetened condensed milk and beat until smooth.
Stir in lemon juice and vanilla.
Add in the raspberry pie filling and stir until just combined.
Pour in the pie crust and refrigerate for at least 4 hours or until set.
Garnish with whipped cream and fresh raspberries, if desired.