Welcome August with a Creamy Raspberry Pie

Today is National Raspberry Cream Pie Day. It makes sense, since raspberries are most plentiful this time of the year. These beautiful berries are widely grown in all temperate regions of the world. Did you know that a single raspberry bush can yield several hundred berries a year? That’s a lot of Cream Pies!

Once upon a time, raspberries were a midsummer crop. New technology, cultivars and transportation has transformed the raspberry into a fruit that can be easily obtained year-round. Raspberries are a rich source of vitamin C, magnesium and dietary fiber. While spinach is a great source of iron, for those with a sweet tooth, iron can be found in raspberries as well. Now I’m no expert, but I’d be willing to bet you’d need to eat a ton of raspberries to get the same benefits found in spinach.

Whenever I make chocolate mouse or a molten chocolate cake, raspberries are such a welcome “garnish”. I love the taste of chocolate with the berries.

But chocolate raspberries is a subject for another day. Today it’s all about the Cream Pies, and mine comes with a sour twist.

Sour Cream Raspberry Pie
1 (9-inch) Refrigerated Pie Crust
3 cups fresh Raspberries, divided
3/4 cup Sugar
8 oz Cream Cheese, softened
3/4 cup Sour Cream
1/2 teaspoon Vanilla Extract
8 oz Cool-Whip topping, thawed
Mint Leaves for garnish

Blind bake the pie crust according to package directions. Crust must be cooled completely before filling.

Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes.

Meanwhile, beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping. Spoon the filling into the baked pie shell.

Freeze for 6 hours or overnight. Let stand for 20 to 30 minutes at room temperature before serving.

Garnish as desired with remaining 1 cup of raspberries and mint leaves.

Happy Raspberries to all!