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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. âJulie Price, Nashville, TN 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 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 berries. Yield: 8 servings.
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