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Sunday, July 2, 2017

••••RASPBERRY CREAM PIE๐Ÿช๐Ÿฅ๐Ÿง€๐ŸŠ๐Ÿฅœ๐Ÿš๐Ÿ›๐Ÿถ๐Ÿฎ!!••••

(Source:  rasteofhome.com & photos also & Julie Price, Nashville, Tennessee)



























••••RASPBERRY CREAM PIE!!  
••••LOOKS AMAZING!!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings

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) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons orange liqueur
  • 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

Directions

  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.
  4. Spread topping over filling. Garnish with remaining berries. Yield: 8 servings. 
Originally published as Raspberry Cream Pie in Country Woman June/July 2009, p35

Nutritional Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.






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