Abby's No Bake Raspberry Pie

The delicious easy-to-make pie from Christmas 2018.
Lighter than cheesecake but still creamy and filling.

I am going to experiment with cupcake tins to make individual servings.

Crust:
In a greased 9-inch pie plate,
crush about 45 vanilla wafers or other simple cookie to make about 1 1/2 cups.
Pour 1/4 c melted unsalted butter over the crushed wafers
and mix in 1/3 chopped nuts.
Press onto the bottom and sides of the pie plate to create the crust.
Set aside.

Filling:
Beat together
8 ounces cream cheese, softened
2/3 c powdered sugar
2 T orange zest (or extract)
1 t vanilla
1 c heavy whipping cream, whipped
Spread into crust as a bowl shape with the sides a bit higher to create depression for the raspberry sauce. Refrigerate.

Topping:
In a small saucepan, combine:
1 c sugar
3 T cornstarch
3 T water
1 1/2 c fresh or frozen raspberries
Bring to boil and stir for 2 minutes until thickened.
Transfer to bowl and refrigerate until cool.

After topping has chilled, spread over filling layer.
Garnish with more berries or mint leaves or...

Comments

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