RECIPE FOR CHERRY CREAM PIE RECIPES

Name: Contest-Winning Raspberry Cream Pie
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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.

EASY CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Cream Pie Recipe: How to Make It - Taste of Home image

Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

2-3/4 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream
2 teaspoons vanilla extract
Mixed fresh berries, optional

Steps:

Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.

Nutrition Facts : Calories 731 calories, FatContent 56g fat (33g saturated fat), CholesterolContent 156mg cholesterol, SodiumContent 445mg sodium, CarbohydrateContent 51g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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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
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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.

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Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 731 calories per serving

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