- 1-1/2 cups crushed vanilla wafers (about 45 wafers)
- 1/3 cup chopped pecans
- 1/4 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup confectioners’ sugar
- 2 tablespoons orange liqueur
- 1 teaspoon vanilla extract or real vanilla
- 1 cup heavy whipping cream, whipped
- 1 1/3 cups granulated sugar
- 6 Tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water (2 cups if using fresh berries)
- 4 Tablespoons corn syrup
- 1 (12 ounce) bag frozen raspberries, thawed OR 1 pint fresh raspberries
- 1 Tablespoon orange liqueur
- Preheat oven to 375 degrees. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased deep dish 9-in. pie plate. (Important that it is deep dish) Bake crust for 6 minutes. Remove from oven, set aside.
- FOR RASPBERRY TOPPING: Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, liqueur, and raspberries. Cook over medium heat until thick. (This can take awhile so be patient.) Stir constantly. . Do not let it boil. It takes awhile for it to thicken, but once it does it is quick to boil. Set aside to cool and then refrigerate until chilled.
- FOR CREAM FILLING: In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving. Then spoon cooled raspberry topping over cream cheese filling. (You may not need to use it all.) Place pie in fridge to chill and set for at least 2 hours. Serve and enjoy!
- Spread topping over filling. Garnish with remaining berries and any extra whipped cream.