Happy early Fourth of July to everyone! We have had a little break from the heat this week, so the boys and I got out and went berry picking. I went to the farm with the idea of picking blackberries, but the farm had some woefully tiny vines with no ripe fruit on them. We did bring home some really great blueberries, though. The bushes were some of the largest I've ever seen and were chock full of berries. We had a blast, although I was amazed we managed to get home with any of the berries since the boys ate about ten pounds apiece while we were picking. Their buckets were empty by the time we got back to the barn to pay. Good thing the farm says it's okay to eat while you pick....
On the way home from the farm, we stopped at the grocery store to get a couple of things and the boys found these really lovely raspberries. I had every intention of making something red, white and blue for the holiday since I had the blueberries and raspberries. This pie didn't quite fill that bill, but I do have to say I think it is perfect just as it is. I added some blueberries to the plate, but really they were just decoration.
This pie is everything I'm into right now -- delicious, light, simple, and full of bright flavor. It's also the prettiest shade of pink. I think all that's enough to make it just perfect.
Raspberry Icebox Pie
makes one pie
8 oz cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp salt
1 pint fresh raspberries
8 oz container whipped topping
One graham cracker pie crust
In a large bowl, beat the cream cheese, powdered sugar, vanilla, and salt on medium speed until light and fluffy, about 3 minutes. Add the raspberries and continue beating on medium until the raspberries are broken up and incorporated into the cream cheese mixture. Using a rubber spatula, gently fold the whipped topping into the cream cheese mixture until well incorporated. Pour the filling into the crust, spreading it out with the spatula. Cover and place in the refrigerator. Chill at least 6 hours before serving.