American Pie Council

2011 Contest Recipe

Royal Macadamia Raspberry Pie

Royal Macadamia Raspberry Pie

Crisco Pie Crust:
1 1/2 cups Pillsbury All Purpose Flour 1/2 cup Crisco
1/2 tsp salt 3 tbsp butter (chilled) 3-4 tbsp ice water
2 tbsp chopped macadamia nuts

In a mixing bowl, combine flour and salt; cut in Crisco and butter until crumbly. Add water one tablespoon at a time until dough forms into a ball. Chill for one hour. Roll out on floured surface to fit a 9 inch pie dish. Lightly press macadamia nuts into pie crust. Place in pie dish and bake at 425degrees for 12 to 15 minutes or until lightly brown. Set aside to cool.

1 cup sugar 2 1/2 tbsp corn starch 1 1/4 cup water pinch of salt
1 - 3oz box Raspberry jello 3 cups raspberries

In a small saucepan, combine sugar, cornstarch, water and salt over medium heat. Bring to a boil. Boil until thick and clear. Remove from heat and add jello, mix well. Set aside and cool for 15 to 20 minutes

Cream Cheese Filling:
1 8oz pkg cream cheese (softened) 1/2 cup powdered sugar
1/2 tsp lemon juice 8 oz Cool Whip 1/2 cup chopped macadamia nuts

Place cream cheese in a medium mixing bowl and beat on low speed until creamy. Add powdered sugar until mixed well. Add lemon juice. Fold in 1/2 of the Cool Whip. Spread 1/2 of the cream cheese mixture into bottom of cooled pie crust. Spread 1/2 of raspberries over cream cheese. Pour 1/2 glaze over raspberries. Refrigerate for 15 to 20 minutes. Then add remaining cream cheese over raspberries; top with remaining raspberries then the rest of the glaze. Chill for about an hour. Place remaining Cool Whip in a pastry bag with a star tip to garnish top of pie making three circles around outer edge of pie. Sprinkle with nuts.

SzymanekCream Cheese