Clarion County Recipe of the Day: Raspberry Cream Pie
Here’s a flavorful no-bake pie for a hot summer day!
Raspberry Cream Pie
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
1 – 8 oz. package cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh raspberries, divided
~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 two minutes (or until thickened). Transfer to a bowl; refrigerate until chilled.
~Spread topping over filling. Garnish with remaining berries.
Copyright © 2019 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.