Aunt Mary’s Raspberry Pie Recipe

Mary Rebecca Moyer was a daughter of the Pennsylvania Dutch country of Berks County. Refined and well read, she never married and devoted her life to helping in church (Reformed) and family activities and assisting her brother Irwin (also unmarried) on the family farm. Although having no Irish ancestry, she always signed her March letters Mary O’Moyer. Amazingly she died on St Patrick’s Day. Some guy missed having a wonderful wife. Her source of this recipe is unknown as was her interest in things Irish. Her raspberry pie has continued to be served at all family gatherings in her delicious memory.

View a print ready page. Ingredients: Baked 9” graham cracker pie shell 1Qt raspberries 1 cup water 1 cup sugar 3 tbsp cornstarch 1 3oz pkg cream cheese at room temperature 1 tbsp milk whipped cream (optional)     Preparation: 1.  Blend sugar and cornstarch in saucepan. 2.  Add water and half of the raspberries. Cook until mixture is thick and translucent, stirring constantly. 3.  Remove from heat and cool. 4. Combine cream cheese and milk and spread evenly over the bottom of the pie shell. 5. Pour the remaining berries into the pie shell. 6. Spread the cooled, cooked berry mixture over the berries. 7. Chill at least two hours until firm. Serve with whipped cream if desired.