Real Recipes From Real Home Cooks ®

raspberry cream pie

(4 ratings)
Recipe by
Cassie *
Somewhere, PA

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 ratings)
yield 8 serving(s)
prep time 30 Min
method Stove Top

Ingredients For raspberry cream pie

  • 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

  • 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.
  • Blackberry version..Yum!
    Spread topping over filling. Garnish with remaining berries. You could use blueberries,blackberries,strawberries with this also..or even canned pie filling. Enjoy!