Berry season is here! I don’t know about y’all but I’ve never been more excited for summer. We planted raspberries last summer and it looks like we are going to have tons this year! I have already started experimenting with recipes in anticipation of all of the fresh raspberries coming my way.
Recently, I was in my favorite kitchen supply store, Kitchen Kneads, and saw that they had something called Red Berry Pie Tone. I asked what it was and found out that it was a pie thickener. They said that it was better than the Danish Dessert stuff that is usually used for fresh berry pies. It was also WAY less expensive. I had to give it a try and it was a great excuse to make this delicious dessert!
Now, you’re probably thinking, “I don’t live near Kitchen Kneads so where can I get this pie tone stuff?” Well, you’re in luck because you can order it from them online! This store is such a GEM! They’ve been in business for 46 years! They have so many specialty items and it’s where I go to find unique things like Red Berry Pie Tone. You can order it here!
I adapted this recipe from one that I got from my mother-in-law, who got it from her sister, who got it from who knows where. Ha! I hope you love it because it is a family favorite in my house!
Raspberry Cream Pie
¾ cup Red Berry Pie Tone
1 (8 oz) package cream cheese, room temperature
2 ¼ cups sugar, divided
16 oz Cool Whip, divided
3 cups fresh raspberries
Whisk pie tone with 1 cup water. In a medium saucepan, bring 3 cups water and 1 ¾ cup sugar to a boil. Let boil until sugar is dissolved. Add red berry mixture and bring to a boil again. Remove from heat and set aside to cool.
Using an electric hand mixer, mix cream cheese and sugar for 2-3 minutes. Fold in 1 cup Cool Whip and 3 tablespoons of pie tone mixture. Spread in bottom of pie shells.
Fold raspberries into the remaining pie tone mixture then spoon on top of cream cheese mixture. Refrigerate for at least 4 hours. Top with remaining Cool Whip when serving.