Red Velvet Pie
Ingredients
- 1 graham cracker pie shell
For the Raspberry Layer:
- 1 3 oz package raspberry Jell-O
- 1/3 cup granulated sugar
- 1 1/4 cups boiling water
- 1 package frozen raspberries thawed
- 1 tablespoon lemon juice
For the Creamy Filling:
- 1 3 oz package cream cheese, softened
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Dash of salt
- 1 tablespoon milk
- 1/2 pint heavy cream whipped to stiff peaks
Instructions
Make the Raspberry Mixture
- In a mixing bowl, dissolve the granulated sugar in the boiling water, then add the raspberry Jell-O. Stir until fully dissolved. Add the thawed raspberries and lemon juice. Refrigerate this mixture until it becomes partially set—it should be thickened but still pourable (think loose gelatin).
Prepare the Creamy Filling
- In another bowl, blend the softened cream cheese, confectioners' sugar, vanilla, salt, and milk until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Layer the Pie
- Spread half of the cream cheese and whipped cream mixture into the bottom of the graham cracker pie shell.
- Carefully spoon half of the raspberry mixture over the cream layer.
- Add the remaining cream cheese mixture.
- Finish by spooning the rest of the raspberry mixture on top.
Chill and Serve
- Refrigerate the pie for several hours (or overnight) until fully set. Serve cold and watch it disappear slice by slice.