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Raspberry Cream Pie Recipe

Raspberry Cream Pie Recipe photo by Taste of Home

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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

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Raspberry Cream Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

25 5 30

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: 8 servings.

Nutritional 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.

Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Raspberry Cream Pie

Raspberry Cream Pie

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Reviewed on Aug. 14, 2011 by smclarty

This pie is so yummy!!! And very easy to make. I used low-fat cream cheese and low-fat whipped topping (instead of the whipping cream) which made this pie just a tad "healthier" - boy is it good!!!

Reviewed on Aug. 03, 2011 by Spinmom

I used to make this years ago and lost the recipe. I'm so glad to see it posted here. It's one of my all time favorites and will be our dessert tomorrow night.

Reviewed on Sep. 25, 2010 by rowdiesmom

This dessert was gone before our church fellowship meal began; folks were still looking for a slice. A great, tasty hit!

Reviewed on Jul. 30, 2010 by jmalerich

I made this today for my husbands birthday cake. I eliminated the pecans (due to a nut allergy) and added an additional 15 vanilla wafers. Instead of a pie pan, I used a spring form pan. It came out perfectly. We all enjoyed this immensley. My 14 year old said that she is taking this treat to school on "Pi" day.

Reviewed on Jul. 23, 2010 by mainelover23

This was the best raspberry pie I have ever eaten in my life. I will make it again and again.

Reviewed on Jun. 25, 2010 by Regi M

Excellent and a nice change from cheese cake.Raspberries are my favourite, but will try with other fruit - probably blueberries next.Pleased to see a recipe with butter and real cream as I don't believe in manufactured products like margarine and packaged/frozen whipped toppings. Will make for a treat and special occasions!

Reviewed on Jun. 15, 2010 by mellen2001@cox.net

Very good. You don't really need to add the liqueurs. Actually, too, you could use another toppings such as pie filling (to hasten and simplify.)

Reviewed on Jun. 13, 2010 by nickkitty

I have made a similar pie for years. For the crust I use 24 vanilla wafers, crushed, 1/2 c chopped peacan & 2 T melted butter. Press in pie pan & bake 7 minutes. Rest is the same.

Reviewed on Jun. 13, 2010 by cindianne97

I didnt have time for the crust, so I used graham cracker, everything else was wonderful, made the same thing in strawberry. Everyone loved it!

Reviewed on Jun. 13, 2010 by tkarinas

Raspberry cream pie is one my family loves to make and one we use when we have special company coming. It's delicious and going in my recipe box, as we make it whenever we can.

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