contest-winning raspberry cream pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
30 Min
method
Refrigerate/Freeze
Ingredients For contest-winning raspberry cream pie
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1 1/2 ccrushed vanilla wafers (about 45 wafers)
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1/3 cchopped pecans
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1/4 cbutter, melted
- FOR THE FILLING
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1 pkg(8 ounces) cream cheese, softened
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2/3 cconfectioners' sugar
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2 Tbsporange liqueur
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1 tspvanilla extract
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1 cheavy whipping cream, whipped
- FOR THE TOPPING
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1 csugar
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3 Tbspcornstarch
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3 Tbspwater
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2 1/2 cfresh or frozen raspberries, divided
How To Make contest-winning raspberry cream pie
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1Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
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2In 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.
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3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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