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Contest-Winning Raspberry Cream Pie Recipe
Contest-Winning Raspberry Cream Pie Recipe photo by Taste of Home

Contest-Winning Raspberry Cream Pie Recipe

Read Reviews (14)
4.61 14
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  2. 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.
  3. 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.
  4. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.
Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35

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.

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

Reviews for Contest-Winning Raspberry Cream Pie(14)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 2, 2013

This was a big hit. I left out the orange liqueur. I baked the crust for about 15 minutes at 350, so it wouldn't crumble. Also made one without crust for a gluten-free version and that was great as well.

MY REVIEW
Reviewed Jul. 4, 2013

my sister made this for our family get together and we all loved it.

MY REVIEW
Reviewed Aug. 14, 2011

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!!!

MY REVIEW
Reviewed Aug. 3, 2011

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.

MY REVIEW
Reviewed Sep. 25, 2010

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

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