American Pie Council

2013 Professional Recipe

Razzle Dazzle Raspberry Cheese Pie

Crust:
Razzle Dazzle Raspberry Cheese Pie
2013 APC Crisco National Pie Championships Professional Division
1st Place Fruit and Berry
Evette Rahman, Orlando, FL

Crust
2c coconut cookie crumbs
2T sugar
1/2c unsalted butter, melted

Raspberry Filling
3c fresh raspberries, divided
1/2c sugar
2T cornstarch
1T water

Cheese Filling
8oz pkg cream cheese, softened
1c powdered sugar
2T lime juice
8 oz container of frozen whipped topping thawed

Garnish
Sweetened whipped cream
fresh raspberries

Preheat oven to 350. Mix together crust ingredients and press into bottom and sides of deep dish pie plate. Bake for 8 minutes. Cool. In saucepan over medium heat mix 1 cup of raspberries, 1/2c sugar, cornstarch and water. Cook until very thick, stirring constantly. Remove from heat and stir in remaining 2c of raspberries. Cool in refrigerator. Beat together cream cheese, powdered sugar, and lime juice, until smooth. Fold in whipped topping. Spread half of cheese mixture into pie shell. Spread half of raspberry mixture on top. Repeat with remaining fillings. Garnish pie whipped cream and raspberries.


Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: