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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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(11-12) of 12 reviews

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Reviewed on Jun. 13, 2010 by brhamy

My mom used to make raspberry cream pie but she did it much like banana cream. She put the berries on the bottom. YUMMY

Reviewed on Jan. 21, 2010 by HeatherHH

It was fine, but nothing particularly special, especially when considering it's such a high-calorie dessert with the whipped cream. The cream layer is very fluffy and airy, think frozen whipped topping, except not nearly as sweet. It seemed too insubstantial to be paired with a crust. I also had trouble serving this and having the pieces remain intact. I will not be making this again; Iâ€™d much rather have a raspberry cream cheese pie.

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