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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raspberry Cream Pie Recipe

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

Crust
Ingredients:  
Ingredients:  
1½ cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
Directions:
Directions:
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
 

Filling
Ingredients:  
Ingredients:  
8 oz cream cheese, softened
⅔ cup confectioners' sugar
2 TBS orange liqueur
1 tsp vanilla extract
1 cup heavy whipping cream, whipped
Directions:
Directions:
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.
 

Topping
Ingredients:  
Ingredients:  
1 cup sugar
3 TBS cornstarch
3 TBS water
2½ cups fresh or frozen raspberries, divided
Directions:
Directions:
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.
Spread topping over filling. Garnish with remaining berries.

 

 

 

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