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Raspberry Cream Pie Recipe

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This recipe for Raspberry Cream Pie is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cups (About 45 wafers) vanilla wafers
1/3 cup chopped pecans
cup melted butter
1 x 8 oz. Pkg. cream cheese, softened
2/3 cup castor sugar
2 Tbsp. orange liqueur
1 Tsp. vanilla extract
1 cup heavy whipping cream, whipped
1 cup caster sugar
3 Tbsp. cornstarch
3 Tbsp. water
2 cups fresh or frozen raspberries, divided.

1. Combine the wafer crumbs, pecans and butter.
2. Press onto the bottom and up the sides of a 9 inch greased pie plate.
3. In a large bowl, beat the cream cheese, sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
4. In a saucepan, combine sugar and cornstarch; stir in water and 1 cup raspberries.
5. Bring to boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
6. Spread topping over filling. Garnish with remainder of berries.




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