raspberry cream pie
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.
prep time
30 Min
cook time
method
Stove Top
yield
8 serving(s)
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) philadelphia® cream cheese, softened
- 2/3 cup confectioners' sugar
- 2 tablespoons orange liqueur ( just as good without ) - i used a few drops of orange extract
- 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
How To Make raspberry cream pie
-
Step 1Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. -
Step 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.
-
Step 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.
-
Step 4Spread topping over filling. Garnish with remaining berries. You could use blueberries,blackberries,strawberries with this also..or even canned pie filling. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Fruit Desserts
Category:
Puddings
Tag:
#Quick & Easy
Keyword:
#Cream
Keyword:
#cheese
Keyword:
#raspberry
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
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