Raspberry Cheese Pie
A luscious raspberry cheese pie featuring a pecan crust, creamy filling, and fresh raspberries, perfect for special occasions or a delightful summer dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a processor, blend pecans, brown sugar, cinnamon, and ground cloves until finely chopped.
- Transfer the mixture to a bowl.
- Add melted butter to the pecan mixture and mix well.
- Press the mixture into the bottom of a 9-inch spring-form pan, and press up the sides to form the crust.
- Chill the crust for 30 minutes.
- Bake the crust in the preheated oven until golden brown, about 20 minutes. Cool completely on a rack.
- In a mixing bowl, beat cream cheese until smooth.
- In a separate bowl, whip the whipping cream until soft peaks form.
- Gradually add sugar and vanilla to the cream cheese, mixing well.
- Gently fold in the whipped cream to the cream cheese mixture.
- In a small saucepan, combine water and cornstarch, then cook until thickened.
- Let the cornstarch mixture cool slightly.
- Spread the cheese filling evenly over the cooled crust.
- Arrange fresh raspberries on top of the filling.
- Pour the cooled cornstarch mixture over the raspberries and filling.
- Refrigerate the pie for at least 2 hours before serving.
Nutrition & Diet Analysis (per serving)
1037
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).