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Raspberry Cream Pie

Raspberry Cream Pie
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, TN
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh or frozen raspberries, divided

Directions

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom
  • and up the sides of a greased 9-in. pie plate.
  • In a large bowl, beat the cream cheese, confectioners' sugar, liqueur
  • and vanilla until light and fluffy. Fold in whipped cream. Spread
  • into crust. Chill until serving.
  • In a small saucepan, combine sugar and cornstarch; stir in water and
  • 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Transfer to a bowl; refrigerate until chilled.
  • Spread topping over filling. Garnish with remaining berries. Yield:
© Taste of Home 2013

2 of 2

Raspberry Cream Pie (continued)

Directions (continued)

  • 8 servings.
Nutrition Facts: 1 piece equals 507 calories, 28 g fat (14 g saturated fat), 70 mg cholesterol, 196 mg sodium, 61 g carbohydrate, 4 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013