Raspberry Cream Pie
A rich buttery crust with vanilla wafers and pecans pile high with a rich creamy filling with fresh raspberries. Summertime bliss! @mostdeliciouslife.com
Course Dessert, Party Food, pie
Raspberry Syrup
- 16-20 ounces fresh raspberries
- 5 tsp cornstarch
- 4 Tbsp sugar
Crust
- 1½ cups vanilla wafers, crushed **45-46 wafers
- ⅓-½ cup pecans, chopped
- ¼ cup butter, melted
Cream Filling
- 8 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ½ cup sour cream
- 2 tsp vanilla
- 1½ cups heavy whipped cream, whipped to stiff peaks
Raspberry Syrup
Mix the raspberries, cornstarch and sugar in a saucepan. Cook and stir over medium high heat until bubbles form and the syrup becomes clear. Pour into bowl and chill in refrigerator.
Crust
Mix the vanilla wafer crumbs with pecans and melted butter. Pour into a greased or sprayed 9 inch pie dish. Using a spoon or your fingers, press into the bottom and sides to form a crust.Chill in refrigerator until needed.
Cream Filling
Whip together the cream cheese, powdered sugar, sour cream and vanilla.
Fold in the cooled raspberry syrup.
Whip the cream and spoon over the filling. Use a spatula to gently fold the whipped cream into the mixture.
Gently pour the filling into the pie crust. Spread with a spoon gently mounding in the center.Decorate with fresh raspberries.Cover with cling wrap and chill in refrigerator for at least 2 hours. Cut and serve!
Keyword cream pie, pie, rapberries, summer dessert