Contest-Winning Raspberry Cream Pie
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, Tennessee
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
Reviews
My family and I LOVE this recipe!! It is so simple and so refreshing in the summer! I have a ton of raspberry plants so I use my own perfectly ripe fresh raspberries or if we’re between the two times my bushes bear, I use frozen ones from my bushes. I think many different fruits could be used in the topping but it is so good with raspberries! I do omit the orange liqueur mentioned in the recipe though. This is the type of recipe that can make anyone look like the best baker in the family with very little effort!
This was SO good. Followed the recipe exactly and it was perfect! I making it again this weekend
I make this at least twice each summer with raspberries from our backyard bush. It's an incredibly simple and delicious recipe.
Easy to make and so summery. This is a pretty dessert that is light and refreshing. I used frozen raspberries, so didn't have any fresh ones to put on the top, so I decorated mine with a few blueberries. Very yummy
I made this today to take to a July 4th cookout, and it was a big hit. I easily doubled the recipe. It was very flavorful and not too heavy.
This absolutely one my family's favorite recipes. I can see why it won a contest!
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.
OH MY, i also reduced the sugar and found it was great. I reduced sugar by 1/4 cup
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.
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.