1 Heat oven to 450F. Make pie crust as directed on
box for One-Crust Baked Shell, using 9-inch glass
pie plate--except press macadamia nuts onto bottom
of crust in pie plate before baking. Cool completely
on cooling rack, about 15 minutes.
2 In 1 1/2-quart saucepan, heat water and 1 cup
raspberries to boiling over medium heat; boil 3
minutes. Strain; reserving liquid, and add liquid back
to pan. Discard cooked raspberries. Add granulated
sugar to liquid in pan. In small bowl, mix cornstarch
and liqueur; stir into raspberry liquid in pan. Heat
to boiling over medium heat, stirring constantly.
Cool.
3 In chilled medium bowl, beat whipping cream,
powdered sugar and vanilla with electric mixer on
high speed until soft peaks form. In large bowl,
beat cream cheese, powdered sugar and lemon juice
with electric mixer on medium speed until smooth.
Fold 1 cup whipped cream into cream cheese
mixture. Spread with half of cream cheese filling
mixture on bottom of baked shell. Spread with half
of the glaze. Top with 1 cup raspberries. Repeat
layers with remaining cream cheese mixture, glaze
and remaining 1 cup raspberries. Top with
remaining whipped cream. Sprinkle nuts on top, and
garnish with additional raspberries.
Originally Submitted
4/22/2012
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