Raspberry Cream Pie
For the raspberry lovers!
Ingredients
CRUST:
- 1½ cups crushed vanilla wafers (about 45 cookies)
- ⅓ cup chopped pecans
- ¼ cup (½ stick) butter, melted
FILLING:
- 8 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
TOPPING:
- ¾ cup granulated white sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2½ cups fresh or frozen raspberries, divided
Instructions
PREPARE THE CRUST:
- In a medium bowl, combine the vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-inch pie plate.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, orange juice and vanilla until light and fluffy. Fold in the whipped cream. Spread the filling into the crust. Chill until ready to add the topping.
PREPARE THE TOPPING:
- In a small saucepan, combine the sugar and cornstarch. Stir in the water and 1½ cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until completely chilled.
- Spread the chilled topping over the filling. Garnish with the remaining 1 cup berries.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 52gProtein: 4gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 78mgSodium: 231mgPotassium: 170mgFiber: 3gSugar: 37gVitamin A: 1026IUVitamin C: 12mgCalcium: 62mgIron: 0.5mg
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