Raspberry Cream Pie

Cassie *


Another delicious TOH recipe I have made many times. The last time I made it I used blackberries. So good!

Recipe from my TOH June/July 2009 issue.

★★★★★ 4 votes
30 Min
Stove Top


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1 - 1/2 c
crushed vanilla wafers (about 45 wafers)
1/3 c
chopped pecans
1/4 c
butter, melted


1 pkg
(8 ounces) philadelphia® cream cheese, softened
2/3 c
confectioners' sugar
2 Tbsp
orange liqueur ( just as good without ) - i used a few drops of orange extract
1 tsp
vanilla extract
1 c
heavy whipping cream, whipped


1 c
3 Tbsp
3 Tbsp
2 - 1/2 c
fresh or frozen raspberries, divided

How to Make Raspberry Cream Pie


  • 1Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  • 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.
  • 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.
  • 4Spread topping over filling. Garnish with remaining berries.

    You could use blueberries,blackberries,strawberries with this also..or even canned pie filling.


Printable Recipe Card

About Raspberry Cream Pie

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Cream, #cheese, #raspberry

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