Summer Pies -- Raspberry Glace Pie

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

RASPBERRY GLACE PIE 8 servings

2 pints fresh raspberries, divided

1 cup water, divided

1 cup sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 (3-ounce) package cream cheese, softened

1 tablespoon milk

Baked 9-inch pie shell

Sweetened whipped cream

1. Combine 1 cup berries and 2/3 cup water in a 2-quart saucepan. Cook over high heat until it comes to a boil. Reduce heat to low and simmer 3 minutes.

2. Force the mixture through a fine sieve to remove seeds.

3. Combine sugar and cornstarch in a 2-quart saucepan. Blend in remaining 1/3 cup water. Stir in the sieved berries and cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat, stir in lemon juice and cool to room temperature.

4. Beat the cream cheese in a bowl until smooth, using an electric mixer at high speed. (Or use a food processor.) Blend in the milk. Spread the mixture in the bottom of a baked pie shell. Arrange the remaining berries on the filling, reserving a few for garnish. Spoon the cooled glaze over the berries.

5. Chill in the refrigerator at least 2 hours. When ready to serve, decorate with puffs of whipped cream, each topped with a berry.

Data per serving Calories 307 Protein 3g Fat 15g Carbohydrates 42g

Sodium 146mg Saturated fat 7g Monounsaturated fat 5g Polyunsaturated fat 2g Cholesterol 33mg