We have an abundance of raspberries this year, the best harvest we’ve ever had! What do you do when you have an abundant crop of raspberries besides making raspberry jam? Make this delicious Raspberry Cream Pie. You can also use frozen raspberries, which means you can make this pie year round. However, made with fresh raspberries it is a taste of pure summer.
Raspberry Cream Pie
1 ½ cups crushed vanilla wafers
1/3 cup chopped pecans
¼ cup butter, melted
8 oz of cream cheese, softened
2/3 cup confectioners sugar
2 Tbsp. orange liqueur
1 tsp. homemade vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
3 Tbsp. cornstarch
3 Tbsp. water
2 ½ cups fresh (or frozen) raspberries, divided
Combine the wafer crumbs, pecans and butter. Press into the bottom and up the sides of a greased 9 inch pie plate.
In a large bowl, beat the cream cheese, confectioners sugar, liqueur and vanilla until light and fluffy. Fold in the whipped cream. Spread into the crust. Chill until serve.
In a small saucepan, combine sugar and cornstarch; stir in water and 1 ½ cups raspberries. Bring to a boil, cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
Spread the topping over the filling. Garnish with remaining berries. Chill until ready to serve, or serve the Raspberry Cream Pie immediately. This pie is creamy and delicious and was an immediate hit with our company!