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Raspberry Cream Cheese Pie

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Sargent’s on 2nd Hours

Monday-Friday 8 am – 6 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Monday-Friday 8 am – 5 pm
Saturday 9 am – 4 pm
Sunday – 11 am – 4 pm

 


Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
And By Appointment
(507) 289-0022

 

 

 

Raspberry Cream Cheese Pie

From the “Joy of Raspberries” Cookbook, By Theresa Millang, Find copies of this wonderful resource filled with 200 raspberry recipes at Sargent’s on 2nd.

1 9-inch pastry shell, Baked.

Filling

1-8 ounce package cream cheese, softened
¼ cup granulated sugar
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract

Topping

4 tablespoon cornstarch
2/3 cup granulated sugar
¼ teaspoon salt
¾ cup cold water
1/3 cup fresh lemon juice
3 cups fresh raspberries
1 tablespoon butter

2 cups sweetened whipped cream

Filling: Beat cream cheese, ¼ cup of sugar, lemon juice & vanilla in a mixing bowl on medium speed until smooth. Spread mixture in bottom of baked pastry shell; set aside.

Topping: Mix cornstarch, 2/3 cup sugar & salt in medium saucepan. Stir in water & lemon juice until well blended.