RASPBERRY CREAM PIE

Raspberry Cream Pie image

Another delicious TOH recipe I have made many times. The last time I made it I used blackberries. So good! Recipe from my TOH June/July 2009 issue.

Provided by Cassie * @1lovetocook1x

Categories Pies

Number Of Ingredients 14

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Ingredients

1 - 1/2 cup(s) crushed vanilla wafers (about 45 wafers)
1/3 cup(s) chopped pecans
1/4 cup(s) butter, melted
FILLING
1 package(s) (8 ounces) philadelphia® cream cheese, softened
2/3 cup(s) confectioners' sugar
2 tablespoon(s) orange liqueur ( just as good without ) - i used a few drops of orange extract
1 teaspoon(s) vanilla extract
1 cup(s) heavy whipping cream, whipped
TOPPING
1 cup(s) sugar
3 tablespoon(s) cornstarch
3 tablespoon(s) water
2 - 1/2 cup(s) fresh or frozen raspberries, divided

Steps:

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. You could use blueberries,blackberries,strawberries with this also..or even canned pie filling. Enjoy!

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