Make this dreamy pie with a no-bake crust that features crushed vanilla wafers and crunchy pecans. Add a mound of creamy filling made with cream cheese, whipped cream, confectionery sugar, and a touch of orange liqueur. Smart Recipes, American Recipes, Dairy,Vegetables,Nuts Recipes, Recipes Dairy,Vegetables,Nuts American Raspberry Cream Pie Raspberry Cream Pie Recipe | PT30M Serves 8 Ingredients: 1.5 Cups Vanilla Wafers 0.5 Cup Pecans 0.33 Cup Butter 8 Ounces Cream Cheese 1 Cup Powdered Sugar 2 Tablespoons Orange Liqueur 1 Teaspoon Pure Vanilla Extract 1 Cup Heavy Whipping Cream 1 Cup Sugar 3 Tablespoons Cornstarch 3 Tablespoons Water 2.5 Cups Raspberries Lightly grease a 9-inch pie pan. Meanwhile, in the bowl of a food processor combine vanilla wafers and pecans and pulse until a smooth mixture is formed. Combine the cookie and pecan crumbs with the remaining melted butter and press into the pie shell. In the bowl of a stand mixer, combine softened cream cheese, powdered sugar, liqueur and vanilla extract and beat until light & fluffy. Gently fold in the whipped cream, and spoon on to the prepared pie crust. Chill in the refrigerator for at least 1 hour. Meanwhile, in a small saucepan over medium-high heat, add sugar, cornstarch, water and 1 1/2 cup of berries, bring to a boil and stir for 2 minutes, or until the sauce is thickened. Chill in the refrigerator for at least 1 hour. Serve the pie with a healthy dollop of the sauce, and mint leaves.

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