Raspberry Sweetheart Pie

Today I’m concluding my Valentine’s menu with the prettiest pink pie! The original recipe is simply called “Raspberry Cheesecake”, but for Valentine’s Day I’m calling it “Raspberry Sweetheart Pie”. We ended our special lunch last year with this sweet, creamy, fruity pie along with an individually wrapped chocolate placed at each place setting. This is a dessert that truly speaks the language of LOVE!

Raspberry Sweetheart Pie

Crust:

3 c. graham cracker crumbs

½ c. sugar

¾ c. butter

Preheat oven to 325 degrees. Mix dry ingredients together and blend with melted butter. Press into the bottom of a 9-inch pie dish (deep). Bake in the oven for 10 to 12 minutes. Refrigerate.

First layer of filling:

1 can sweetened condensed milk

8 oz. softened cream cheese

2 Tbsp. lemon juice

Whip together the cream cheese, sweetened condensed milk, and lemon juice with an electric mixer until smooth. Pour into the cooled graham cracker crust.

Second layer of filling:

4 oz. softened cream cheese

½ c. powdered sugar

6 oz. sweetened condensed milk

1 tsp. lemon juice

¾ c. fresh or frozen raspberries*

With the mixer, blend the cream cheese, powdered sugar, sweetened condensed milk, and lemon juice together. Add in 1/3 c. raspberries and mix in completely. It will be a pretty pink! Spread this second layer over the first layer. Chill.

Serve with remaining raspberries on top.

*I like to use frozen raspberries for the filling and fresh raspberries on the top.

Serve them this Raspberry Sweetheart Pie and they’ll be feeling the LOVE!

On a housekeeping note, do you prefer the featured recipes in an attached file for easier printing, or do you prefer to see the recipe along with the photos in the post? I’ve included both on this post but would like to know what works best for you. Feel free to let me know your preference in the comments. Thank you!