Preheat oven to 350°F (176°C). With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs, 2tbsp granulated sugar and butter in a medium bowl. Press into the base and up the sides of a 10” deep dish pie plate. Bake crust at 350°F (176°C) for 15 minutes. Set aside and cool.
In a medium saucepan combine frozen raspberries, ½ cup granulated sugar and water. Bring to a boil while stirring constantly. Reduce heat and continue to simmer until raspberries have broken down. Remove from heat and let cool slightly. Run raspberry mixture through a sieve or cheesecloth to remove seeds. Add gelatin to raspberry juice and stir until dissolved. Let raspberry mixture cool in the refrigerator and thicken slightly.
In a medium bowl whip whipping cream and vanilla extract until stiff. Set aside.
In a separate bowl beat cream cheese until smooth, scraping down in between mixing (approximately 3-5 minutes). Add ½ cup icing sugar and mix until smooth. Fold in whipped cream into mixture. Mix just until combined. Set aside.
Pour 1/3 cup of raspberry mixture over cooled graham crust and swirl around crust to cover graham crumb. Set aside.
Add remaining raspberry mixture to cream cheese mixture and mix until combined and smooth. Pour over prepared graham crust base. Let set in refrigerator for a minimum of 6 hours. Garnish with fresh raspberries and additional whipping cream if desired.
Tips & Variations
- For best results let pie set overnight.
- If you do not have a 10” deep dish pie plate divide recipe between two 8” pie plates.