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How To Make The Perfect Raspberry Cream Pie

August 1st, 2012 Cooking

During the last lingering days of summer, you may want to beat the heat with some cool recipes. A great way to take advantage of those fresh seasonal fruits is to make a raspberry cream pie. Here are a few tips for crafting the perfect culinary delight.

Make the crust

One simple option for the pie crust, according to TasteOfHome.com, is to mix 1 cup of vanilla wafers, 1/3 cup of chopped pecans and 1/4 cup of melted butter. You can substitute margarine, or if you have dairy allergies, a dairy-free oil-based butter will do the trick. Add crushed graham crackers, cinnamon, sugar or other nuts and sweeteners if you'd like. Use an electric mixer to get an even consistency. Press the mixture onto the bottom of the pan and up the sides to sculpt the crust.

Add the filling

For the filling, mix 8 ounces of softened cream cheese, 1 cup of heavy cream and 1 cup of sugar - a healthy option is to use raw, unrefined sugar or agave nectar. You can also substitute coconut milk or yogurt for the cream. TasteOfHome.com recommends adding 2 tablespoons of orange liqueur and, for extra flavor, 1 teaspoon of vanilla extract and 1/2 cup of melted dark chocolate.

The raspberries can be added by mashing 2 cups of the fruit in a bowl until they form a paste, then save some to place on top of the pie as an attractive decoration. To make great colorful swirls, put your raspberries in a juicer and drizzle the liquid on top of the filling in spiral patterns.

Let it sit

By using a filling that doesn't require eggs, you're able to craft a pie that doesn't have to be baked. Instead, leave your pie in the fridge for an hour or so. Depending on what you added to the filling, it may take a different amount of time to firm up, so check on it by applying slight pressure on the center of the pie with your finger every 20 minutes.