August 1st - National Raspberry Cream Pie Day

What better way to satisfy that sweet while at the same time staying cool than with a delicious raspberry cream pie? Made with wholesome and tasty raspberries, pie crust, yogurt or pudding and topped off with pretty much anything you desire, the raspberry cream pie is a summertime favorite and the perfect compliment for picnic goers and barbeque's everywhere. Even better, there is no cooking involved when making this tasty treat and that is why August 1st is "National Raspberry Pie Day".

There really couldn't be a simpler recipe to follow when making your raspberry cream pie. You can just grab some pie crust (any flavor you desire), some fresh raspberries or canned, pudding, yogurt, whip cream, whatever and just mix it in on top of the pie crust, make it look pretty and enjoy! It's so simple in fact that even the Ancient Greeks were known to make pies around 10,000 B.C. And if you are unable to match the culinary skills of the Ancient Greeks, then you must be a female born after 1982. There are no known origins of the very first "National Raspberry Cream Pie Day", but I'm sure it had something to do with someone being lazy and not wanting to cook a pie in some shape or form.

You could always go out and buy a raspberry cream pie from your local bakery or grocery store, but something so simple and delicious should be attempted in the home at first. You could even just put a little pudding or yogurt on top of a nilla wafer and top if off with a fresh raspberry. If you are feeling a little more ambitious, then take on this easy raspberry cream pie recipe below and share it with those around you.

Ingredients

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup confectioners' sugar
• 2 tablespoons orange liqueur
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• TOPPING:
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2-1/2 cups fresh or frozen raspberries, divided

Directions

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
• In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
• In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
• Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.

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