Chambord (black raspberry liqueur) intensifies the raspberry flavor of the filling, while a mixture of cream cheese and whipped cream makes a sweet top layer.

Source: Midwest Living

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Recipe Summary

prep:
35 mins
bake:
55 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

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  • For filling, in a large bowl combine granulated sugar and cornstarch. Add the 5 cups raspberries and Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.) Transfer filling to pastry-lined pie plate.

  • To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes (50 minutes for frozen berries). Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.

  • Before serving, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until combined; set aside. In another medium bowl beat cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in remaining whipped cream.

  • Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries.

Nutrition Facts

474 calories; fat 24g; cholesterol 58mg; saturated fat 12g; carbohydrates 57g; mono fat 7g; poly fat 3g; trans fatty acid 1g; insoluble fiber 6g; sugars 30g; protein 5g; vitamin a 631.7IU; vitamin c 20.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 249mg; potassium 176mg; calcium 50.5mg; iron 1.6mg.
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