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

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

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.

Nutrition Facts

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

Originally published as Raspberry Cream Pie in Country Woman June/July 2009

Reviews

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Average Rating:

LBurkey

Jul 22, 2017

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
kls225

Jul 4, 2017

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.
Kristie Lee

Mar 14, 2016

This absolutely one my family's favorite recipes. I can see why it won a contest!
akjk91

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

May 17, 2015

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

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

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

Jul 4, 2013

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

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

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.