Razzle Dazzle Raspberry Pie
2008 APC Crisco® National Pie Championships Professional Division First Place Fruit Category Razzle Dazzle Raspberry Pie Dionna Hurt Longwood, Florida Cookie Crust 3 cups Oreo cookies 1/2 cup butter, melted 2-3 tablespoons sugar Preheat oven to 350 degrees F. In food processor, grind cookies into crumbs. Transfer crumbs to mixing bowl. Add sugar and melted butter, toss with fork. Pour into pie dish and press into bottom and up the sides. Bake for 15 minutes, let cool. Filling 2 bricks (8 oz. each) cream cheese 1/2 cup sugar 1 teaspoon vanilla 12 ounces frozen raspberries 1/2 cup water 1 cup sugar 1 envelope unflavored gelatin 2 pints fresh raspberries In mixing bowl, beat cream cheese with half a cup of sugar until fluffy. Add vanilla set aside. In medium sauce pan place frozen raspberries, 1 cup of sugar, half a cup a water and bring to a simmer. Add unflavored gelatin, let simmer 2 more minutes. Remove from heat. Let cool. In the cookie crust, layer 3/4 pint of fresh raspberries, cover with cream cheese mixture. Take cooled raspberry mixture and add 1 pint fresh raspberries. Stir to combine, do not break raspberries. Top cream cheese mixture with raspberry mixture. Garnish with remaining 1/4 pint fresh raspberries and fresh whipped cream. Chill. Makes 5 servings.
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