American Pie Council

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.


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.

Makes 5 servings.