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Categories:Viewed: 10 - Published at: 6 years ago
Ingredients
- 2 pt. frozen raspberries
- 1/2 c. water
- 2 Tbsp. cornstarch
- 1 graham cracker crust
- 3/4 c. soft butter
- 2 eggs
- 2 1/2 c. powdered sugar
- 1 tsp. vanilla
Method
- Boil raspberries, water and cornstarch together.
- Set aside to cool.
- Beat butter, eggs, powdered sugar and vanilla until fluffy. Fold cooled raspberries into egg mixture.
- Pour into graham cracker crust.
- Top with whipped cream or graham cracker crumbs. Store in refrigerator.