Raspberry Cream Pie
Crust:
1 1/2 cups crushed vanilla wafers
1/3 cup chopped pecans
1/4 cup melted butter
Filling:
1 package (8 oz.) cream cheese, softened
2/3 cup confectioner's sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Topping:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2 1/2 cups fresh or frozen raspberries, divided
Combine wafer crumbs, pecans, and butter. Press into greased 9-in. pie plate. Beat cream cheese, confectioner's sugar, liqueur, and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until served. In a small saucepan, combine sugar and the cornstarch, stir in water, and 1 1/2 cups raspberries. Bring to boil, cook, and stir for 2 minutes or until thickened. Transfer to bowl and refrigerate until chilled. Spread topping over filling. Garnish with remaining berries.
Foods Native to the Americas: There are numerous raspberry and blackberry species that are native to the Americas. Use one of them like wild black raspberries ("blackcaps") for a special native food dessert!