Prep time: 0:15 Overall time: 0:30
8 servings scale / convert
1-1/2 cups graham cracker crumbs
1/2 cup brown sugar
6 tbsp. butter (melted)
6 oz. cream cheese (room temperature)
1/2 cup sour cream
1/3 cup sugar
2 tbsp. lemon juice
1 tsp. vanilla
1 pint raspberries
1/2 cup seedless raspberry jam
Mix graham crackers, melted butter and brown sugar until all crumbs are moist. Press into 9 inch pie pan. Bake crust at 350°F for 6 minutes or until edges of crust are slightly browned. Let crust cool.
Beat cream cheese and sour cream together until all lumps dissappear. Add sugar and mix thoroughly. Then add lemon juice and vanilla and mix well. Spread evenly over cooled graham cracker crust. Top with raspberries with open side of the raspberries facing down (covering the entire top of pie). Heat up 1/2 cup raspberry jam and glaze.
Simple yet fabulous
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