Raspberry Cheesecake Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 unbaked pastry shell (10 inches)
• 1 cup small curd cottage cheese
• 2 tablespoons milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups fresh raspberries, divided
• 1 cup whipping cream, whipped

Recipe

• 1 line unpricked pastry shell with a double thickness of aluminum foil.
• 2 bake at 450 for 8 minutes or until lightly browned.
• 3 cool on a wire rack.
• 4 reduce heat to 350.
• 5 in a blender, combine cottage cheese and milk; cover and process until smooth.
• 6 in a mixing bowl, beat cream cheese and sugar until smooth.
• 7 beat in cottage cheese mixture, flour and vanilla.
• 8 beat in eggs just until blended.
• 9 pour into pastry shell (pie will be full).
• 10 sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
• 11 bake at 350 for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning to quickly).
• 12 cool on a wire rack for 1 hour.
• 13 refrigerate for at least 1 hour.
• 14 top with whipped cream and remaining raspberries.
• 15 store in the refrigerator.