Peach-Glazed Raspberry and Cream Cheese Pie

Ingredients and Weight:

• 1 (9-inch) graham cracker crumb crust
• 2 (12-ounce) packages frozen raspberries
• 1/3 cup granulated sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (15-ounce) can peach slices in heavy syrup, drained, and reserved syrup

Preparation Time:

• 1 hour

Cooking Time:

• 45 minutes

Cooking Difficulty Level:

• 2 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the frozen raspberries, 1/3 cup sugar, cornstarch, and cinnamon. Stir to combine.
3. In a separate bowl, beat together the cream cheese and 1/2 cup sugar until smooth. Beat in the sour cream, egg, and vanilla extract.
4. Pour half of the raspberry filling into the prepared pie crust. Top with the cream cheese mixture. Pour the remaining raspberry filling on top.
5. Bake for 45 minutes, or until the center is set.
6. In a small saucepan over medium heat, bring the peach syrup to a simmer. Brush over the top of the pie.

Nutritional Information:

• Calories per serving: 450
• Fat: 20g
• Carbohydrates: 55g
• Protein: 8g

Dish Characteristics:

• Sweet and tangy flavors
• Creamy and fruity texture
• Perfect for any occasion

User Comments:

• "This pie was a huge hit at my party!"
• "The peach glaze adds a touch of elegance."
• "The raspberry filling is juicy and full of flavor."

Special Precautions and Tips:

• Use frozen raspberries for best results. Fresh raspberries may be too watery.
• If you don't have peach syrup, you can substitute apricot syrup or honey.
• If the pie is browning too quickly in the oven, cover the edges with foil.
• Serve the pie with whipped cream or ice cream for an extra treat.