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

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
Quick Contest Winning Test Kitchen Approved
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

Sweet White Wine

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


Reviews for Contest-Winning Raspberry Cream Pie

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 14, 2016

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

MY REVIEW
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."

MY REVIEW
Reviewed May. 17, 2015

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

MY REVIEW
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."

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."

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