RASPBERRY CREAM PIE RECIPE EASY RECIPES

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.

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." }