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Contest-Winning Raspberry Cream Pie

Name: Contest-Winning Raspberry Cream Pie
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 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

22 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

8 servings

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

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

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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.

Editor's Note

If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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