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

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4.5 18 22
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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 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
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh or frozen raspberries, divided

Nutritional Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.


  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

Sweet White Wine

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

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Kristie Lee User ID: 6813097 245432
Reviewed Mar. 14, 2016

"This absolutely one my family's favorite recipes. I can see why it won a contest!"

akjk91 User ID: 1534105 238318
Reviewed Nov. 28, 2015

"I made this for Thanksgiving and it is so, very good! My daughter has requested it once a month. I'll make it each holiday."

dalajohnson User ID: 824065 226477
Reviewed May. 17, 2015

"OH MY, i also reduced the sugar and found it was great. I reduced sugar by 1/4 cup"

parksville User ID: 1598935 185489
Reviewed May. 24, 2014

"This was okay, but we found it way too sweet, especially the topping. If I make it again I'd make half of the topping as there is way too much and also reduce the sugar content significantly."

TLPA User ID: 1458601 124885
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."

Uqaq User ID: 4935502 99205
Reviewed Jul. 4, 2013

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

smclarty User ID: 3542046 144491
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!!!"

Spinmom User ID: 4783486 181941
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."

rowdiesmom User ID: 4287919 144463
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!"

jmalerich User ID: 3201913 164727
Reviewed Jul. 30, 2010

"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."

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