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
Raspberries
Contest-Winning Raspberry Cream Pie
Prep Time
25 min
Cook Time
5 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
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 the 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 1 cup berries.
Nutrition Facts
1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.
