Raspberry Cream Pie

Since it's raspberry season in the valley...and we had two family birthdays to celebrate recently...raspberry cream pie doubled as birthday cake this year.  This recipe began as as a peach pie...but works well with berries. 

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoons sugar

1. Pre-heat oven to 350°F.
2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
3. Bake for 10 minutes. 
4. Cool.

 Filling:

• 1 pkg. large marshmallows (10 oz.)
• 1/2 cup milk
• 1 cup whipping cream
• 2 cups fresh raspberries  

1. Place milk and marshmallows in a large casserole. Cover.
2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
3. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
4. Whip cream...and fold into chilled mallow mixture. 
5. Gently fold in fresh raspberries.  
6. Pour into crust and decorate with additional fresh berries and whipped cream, if desired.
7. Refrigerate several hours or overnight.

Call it a pie...or call it a birthday cake...and enjoy!