RASPBERRY CREAM PIE RECIPE RECIPES

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CONTEST-WINNING RASPBERRY CREAM PIE RECIPE: HOW TO MAK…



Contest-Winning Raspberry Cream Pie Recipe: How to Mak… image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 507 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 61g carbohydrate (46g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

RASPBERRY CREAM PIE RECIPE WITH SOUR CREAM - DAISY BRAND



Raspberry Cream Pie Recipe with Sour Cream - Daisy Brand image

Provided by DAISYBRAND.COM

Total Time 7 hours 0 minutes

Prep Time 30 minutes

Cook Time 390 minutes

Yield 8

Number Of Ingredients 7

prepared pie crust
fresh raspberries, divided
sugar
cream cheese, softened
Daisy Sour Cream
vanilla extract
frozen whipped topping, thawed

Steps:

  • {"@type": "HowToStep","text": "Bake the pie crust according to the package directions; cool. " }
  • {"@type": "HowToStep","text": "Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping. " }
  • {"@type": "HowToStep","text": "Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight. " }
  • {"@type": "HowToStep","text": "Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries." }

Nutrition Facts : Calories 440, CholesterolContent 49, FiberContent 3, ProteinContent 4, SodiumContent 228, CarbohydrateContent 45, FatContent 27

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