Raspberry Sunrise Pie

I invented this recipe for a fun, new summer recipe to cool down with in the heat. It's a raspberry and orange cream pie in one! And who doesn't love a shortbread crust? Give it a try and you'll be glad you did! (makes 2 pies)

Raspberry Sunrise Pie

• 3 pints of whipping cream
• 2 pkgs cream cheese
• 1/2 cup orange juice concentrate, thawed
• 1 Tbsp grated orange peel
• 4 Tbsp sugar
• 1 tsp raspberry extract
• 3 Tbsp orange gelatin powder
• 4 Tbsp raspberry jam
• 2 cups fresh raspberries

Shortbread Crust

• 2 cup butter
• 1 cup powder sugar
• 4 cups flour
• 1/2 tsp baking powder

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

In a large bowl whip 2 pints of cream until almost stiff. Add softened cream cheese. Whip until blended well into a thick pudding type cream. Add OJ concentrate, orange peel, 2 Tbsp sugar, raspberry extract, and gelatin. Blend well.

Spread 2 Tbsp of raspberry jam onto each pie crust. Pour pie filling into each crust. Reserving some raspberries to decorate top of pie, crush remaining raspberries into a thick puree. Spread over the tops of pie fillings.

In a medium bowl whip remaining sugar and pint of whipping cream until stiff. Spread over tops of pies and top with extra orange peel and raspberries (you may want to wait until ready to serve before decorating with raspberries on the top, to avoid them from bleeding into the cream. Chill for 4-6 hours before serving. Enjoy!