Trio's Raspberry Cream Cheese Pie, 3/26/12 - KATV - Breaking News, Weather and Razorback Sports

Capi Peck

Trios

serves 7-8

Crust:

1 1/4 c. vanilla wafer crumbs

2 T. sugar

6 T. melted butter

1/3 c. chopped pecans

Cream cheese filling:

8 oz cream cheese

1/3 c. powdered sugar

1 t. vanilla

2 T. triple sec

1 c. whipping cream

Raspberry topping:

2 1/2 c. frozen raspberries

1 c. sugar

2 T. water

3 heaping tablespoons cornstarch

To make the crust:

Preheat oven to 350 degrees.  Place cookie crumbs, sugar, melted butter and pecans in mixing bowl and work with fingers until well combined.  Press mixture onto the bottom and up the sides of a 9-inch pie plate.  Bake crust for 8 minutes and let cool.

To make the filling:

Place cream cheese and sugar in electric mixer.  Beat until light and fluffy.  Add vanilla and triple sec. 

In another bowl, whip cream until soft peaks form.  Fold the whipped cream into the cream cheese mixture until well-combined.  Spoon into cooled crust and smooth the top.  Cover with plastic wrap and chill for several hours to set.

To prepare topping:

Place raspberries, sugar and water in a saucepan over medium-high heat.  Let mixture come to a full boil and then stir constantly as the berries break apart.  Dissolve the cornstarch in 2 T. of water.  Stir this mixture into the raspberries.  Cook, stirring constantly, until berries have thickened.  Remove from heat and cool completely. Spread over the pies, cover and chill for several hours before serving.