RASPBERRY CREAM PIE

Either fresh picked or frozen raspberries are perfect for this recipe, which mean you can make it year-round. No matter when you eat it, this chilled fruit pie is a tribute to summer
PREP: 30 MIN.+ CHILLING
MAKES: 8 SERVINGS

  • 1 1/2 cups crushed vanilla wafers ( about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted

FILLING

1 pkg. (8 oz.) cream cheese, softened

2/3 cup confectioners’ sugar

2 tbsp.orange liqueur

1 tbsp vanilla extract

1 cup heavy whipping cream, whipped

TOPPING

1 cup sugar

3 tbsp cornstarch

3 tbsp water

2 1/2 cup fresh or frozen raspberries, divided

  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 the 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.
  4. Spread topping over filling. Garnish with remeaning berries.

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