INGREDIENTS:
1 1/2 cups crushed vanilla wafers (about 50)
1/3 cup chopped pecans
1/4 cup butter, melted
Filling:
8 oz cream cheese, softened
2/3 cup powdered sugar
2 tbsp orange liqueur
1 tsp vanilla extract
1 cup heavy whipping cream, whipped
Topping:
1 cup sugar (200g)
3 tbsp cornstarch
3 tbsp water
2 1/2 cup fresh raspberries, divided (frozen also works but not ideal)
INSTRUCTIONS:
Combine the wafer crumbs, pecans and butter in a medium bowl. Press into the bottom and sides of a greased 9” pie plate.
In a large bowl with a hand mixer or a stand mixer, beat the cream cheese, powdered sugar, liqueur, and vanilla until light and fluffy. Fold in the whipped cream. Spread into crust and place in the refrigerator for 3-4 hours or until chilled.
In a small saucepan, combine sugar and cornstarch, stir in water and 1 1/2 cups raspberries. Bring to a boil and stir for 3-4 minutes or until thickened. Transfer to a bowl and refrigerate for 2-3 hours or until chilled.
Spread topping over filling and garnish with remaining raspberries.
Keep in refrigerator when not serving.
This recipe came from Taste of Home and it is my absolute favorite fruit cream pie!