Description
This delightful Raspberry Cream Pie features a buttery vanilla wafer and pecan crust filled with a smooth cream cheese and whipped cream mixture, topped with a luscious homemade raspberry glaze and fresh raspberries. Perfectly chilled, this pie combines creamy textures with fresh fruity flavors for a refreshing dessert ideal for any occasion.
Ingredients
Crust:
- 1-1/2 cups crushed vanilla wafers (about 45 wafers)
- 1/3 cup chopped pecans
- 1/4 cup butter, melted
Filling:
- 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 (1-1/2 cups for cooking, 1 cup for garnish)
Instructions
- Make the crust: In a large bowl, combine the crushed vanilla wafer crumbs, chopped pecans, and melted butter. Press this mixture evenly onto the bottom and up the sides of a greased 9-inch pie plate to form the crust. Set aside for later.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese, confectioners’ sugar, orange liqueur, and vanilla extract together until light and fluffy. Gently fold in the whipped heavy cream using a silicone spatula to maintain the airy texture. Spread this creamy filling evenly into the prepared crust. Transfer the pie to the refrigerator and chill until ready to serve, allowing the filling to firm up for easier slicing.
- Cook the raspberry topping: In a small saucepan, combine the sugar and cornstarch, then stir in the water along with 1-1/2 cups of raspberries. Bring the mixture to a boil over medium heat, stirring frequently, and cook for about two minutes until thickened. Remove from heat and transfer the raspberry topping to a bowl. Refrigerate until completely chilled to ensure the topping does not soften the pie filling when assembled.
- Assemble and serve: Once the raspberry topping is fully chilled, spread it evenly over the cream filling in the pie crust. Garnish the top with the remaining 1 cup of fresh raspberries. Serve chilled and enjoy a refreshing, creamy raspberry dessert.
Notes
- Use an electric mixer (stand or hand) to beat the cream cheese and sugar for a smooth filling; a whisk is not recommended.
- Folding in the whipped cream gently preserves the light and fluffy texture of the filling.
- Allow the raspberry topping to cool completely before spreading it on the pie to prevent the filling from melting.
- For best results, chill the pie for at least 2 hours or until the filling is firm.
- This pie is best served cold and consumed within 2 days for optimal freshness.