Raspberry Pie With Chambord

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• pastry dough, for single pie crust
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 5 cups fresh red raspberries (or frozen)
• 1/4 cup chambord raspberry liquor
• 1 (3 ounce) package cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• salt (a dash)
• 3/4 cup whipping cream
• fresh red raspberries

Recipe

• 1 preheat oven to 375.
• 2 fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
• 3 filling--in a bowl, combine sugar and cornstarch.
• 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 transfer filling to pastry-lined pie plate.
• 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 before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
• 8 beat in powdered sugar, vanilla, and salt until combined; set aside.
• 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 fold in remaining whipped cream.
• 11 spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
• 12 expect the pie to be juicy.