American Pie Council

2013 Amateur Recipe

Raspberry Jalapeno Cream Cheese Pie

Raspberry Jalepeño Cream Cheese Pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place Crisco Innovation
Tammi Carlock, Chickamauga, GA

2 c. flour
1 t. salt
2/3 c. Crisco
4 – 6 T. ice water

4 pkgs. (8 oz. size) cream cheese, softened
1 2/3 c. sugar
2 eggs
¼ c. cornstarch
3 t. vanilla
¾ c. heavy cream

1 c. raspberries
1 c. sugar
¼ c. cornstarch
2 t. finely chopped jalepeños (without seeds)
½ c. water

1 c. heavy cream
2 T. sugar
1 t. vanilla
Fresh raspberries

To make crust: Mix together flour and salt. Cut in shortening until you have pea-sized crumbs. Slowly add water, fluffing with a fork until dough holds together. Form ball and flatten to a disc. Roll out onto floured surface and fit into a 9” pie pan. Crimp edges. Line shell with foil and fill with pie weights. Bake in 425° oven for 15 minutes. Remove foil and weights and continue baking an additional 10 minutes or until golden brown. Set aside to cool on wire rack.

To make filling: In the large bowl of an electric mixer, beat the cream cheese until very creamy. Add in the sugar and cornstarch gradually while beating at medium speed. Add eggs one at a time until completely mixed in. Add the vanilla and heavy cream and blend together. Pour into pie shell and bake at 350° for 35 – 40 minutes or until pie is set (may still jiggle slightly in the middle). Let cool on wire rack.

To make topping: Crush the raspberries in a small saucepan. Stir together the sugar and cornstarch and add to the raspberries and blend well. Stir in the water and jalepeños. Cook over medium heat until mixture has thickened. Boil and stir for 1 minute. Set aside to cool to room temperature.

When ready to assemble pie: Spread top of pie with raspberry mixture. Beat heavy cream, sugar and vanilla together until stiff peaks form. Pipe whipped cream onto edges of pie and top with raspberries.