Raspberry Pie With Chambord

1. 1

   Preheat oven to 375.

2. 2

   Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.

3. 3

   Filling--in a bowl, combine sugar and cornstarch.

4. 4

   Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).

5. 5

   Transfer filling to pastry-lined pie plate.

6. 6

   To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.

7. 7

   Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.

8. 8

   Beat in powdered sugar, vanilla, and salt until combined; set aside.

9. 9

   In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.

10. 10

    Fold in remaining whipped cream.

11. 11

    Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.

12. 12

    Expect the pie to be juicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.