Raspberry Cream Pie


June 20, 2017

A rich and yummy pie that shows off the flavors of the berries.



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


1 cup sugar

3 tablespoons cornstarch

3 tablespoons water

2-1/2 cups fresh or frozen raspberries, divided


1Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2In 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.

3In 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.

4Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.

Originally published in Country Woman June/July 2009,