Raspberry Cream Pie
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour
1 1/2 cups graham wafer crumbs
1/3 cup chopped pecans
1/4 cup butter, melted
1 pkg cream cheese, softened
2/3 cup confectioners sugar
2 tbsp orange liqueur
1 tsp vanilla
1 cup heavy whipping cream, whipped
1 cup sugar
3 tbsp cornstarch
3 tbsp water
2 1/2 cups raspberries, fresh or frozen
1/3 cup chopped pecans
1/4 cup butter, melted
1 pkg cream cheese, softened
2/3 cup confectioners sugar
2 tbsp orange liqueur
1 tsp vanilla
1 cup heavy whipping cream, whipped
1 cup sugar
3 tbsp cornstarch
3 tbsp water
2 1/2 cups raspberries, fresh or frozen
Combine graham wafers, pecans and butter and press into the bottom of a 9 inch pie plate and up the sides. In a bowl beat the cream cheese, sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until ready to serve. In a small saucepan, combine sugar and cornstarch. Add water and raspberries. Boil until thickened. Chill. Spread over pie.
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