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Contest Winning Raspberry Cream Pie Exps Bdsmz17 44023 B03 02 2b 4

Contest-Winning Raspberry Cream Pie

TOTAL TIME: Prep: 30 min. + chilling YIELD: 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

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

  • 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 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.
  • 4. 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.

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