Creamy Baked Raspberry Pie
This luscious raspberry cream pie features a buttery graham cracker crust, a rich and creamy orange-infused filling, and a vibrant raspberry topping. The perfect balance of sweet and tart flavors in a decadent dessert.
Instructions
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1
Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, chopped pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
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2
In a large bowl, beat the cream cheese, confectioners' sugar, orange liqueur, and vanilla extract until light and fluffy. Fold in the whipped cream. Spread the filling into the prepared crust. Bake for 45 minutes or until the center is set. Allow to cool completely, then chill until ready to serve.
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3
In a small saucepan, combine the granulated sugar and cornstarch. Stir in the water and 1-1/2 cups of the raspberries. Bring to a boil, then cook and stir for 2 minutes or until thickened. Transfer the raspberry topping to a bowl and refrigerate until chilled.
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4
Spread the chilled raspberry topping over the cream cheese filling. Garnish with the remaining 1 cup of fresh raspberries.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
