Someone gave us some beautiful raspberries. They were a bit over-ripe, so they needed to be cooked. I found a recipe that was a winner with The Saxophone Player and me, and I thought you might like it, too. It requires very few ingredients, and is substitution-friendly. It would make a lovely dessert for any day, but with the bright, red raspberries and Valentine’s Day right around the corner? It’s a good match!

This is the recipe from Taste of Home.: LINK

MY CHANGES:
– I used a store-bought, graham cracker crust.
– I thought a cup of sugar would be too sweet, so I used 1/3 cup.
– Since I used a third of the sugar, I also used a third of the cornstarch.
– I had some old blueberries, and tossed those in with the raspberries.
– I did not use orange liqueur.
– I added sweetened whipped cream as a garnish.

MY TIPS:
– Make sure cream cheese is room temperature, or texture will not be smooth.
– Be sure fruit compote is cooled completely, before putting it on the pie
– I used a small, offset spatula to make the top flat, so the compote would stay put.
– Keep piping bags on hand. They are so useful, cheap, and versatile.

However you celebrate Valentine’s Day this year, I hope you know you are truly loved by the One who so loved the world He sent His only begotten Son to pay the price for your sins, and give you eternal life.

God bless you all!
❤