Raspberry Cream Pie Recipe

By Booper-2

Ingredients

• FILLING:
• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
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.
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. Yield: 8 servings.