Hurry up November! I want a piece of this pie.
I can’t wait for my daughter’s wedding this weekend; the last of my three kids to get married and the only daughter. I have dreamed of this day for years maybe even since the day she first made her appearance on this earth.
I remember as a kid having dolls and my favorite doll, I think, was my Bride’s doll. All decked out in her long dress and veil. I just loved playing with her. Now, watching my daughter plan her wedding (and believe me, she has done most of the work), all I can think about is what shouldn’t be going into my mouth. I have been trying to be good over the last several months, giving up desserts and wine and a lot of other things.
Other than dreaming about the wedding, my other dreams are consumed with what I’m going to EAT after the wedding. I’m making a list of things I really want. Top of my list is a burger on a real bun covered with cheese, chicken gizzards next on the list, maybe a doughnut or two (one usually makes me sick), and then of course there’s dessert. So, I may take a bite of this pie just so I can experience the berry goodness, but once the wedding is over, I’m having a whole piece. Maybe I will take a whole day and just eat everything I want and get it over with.
I love raspberries and anything made with raspberries. Remember all those raspberries I bought this summer. Well, I have been hoarding them in my freezer and I think it is about time I start using some of them.
Pretty simple ingredients.
Raspberry Cheese Pie
- 2 c. pecans lightly toasted (8 oz.)
- 1/3 c. light brown sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. ground clove
- 1/4 c. unsalted butter melted
- 16 oz. cream cheese room temperature
- 1/2 c. whipping cream
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 1/4 c. water + 2 tsp.
- 1 Tbsp. cornstarch
- 4 c. fresh raspberries
- 1/2 c. sugar
- For crust -- Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in food processor. Transfer to bowl. Mix in the butter. Mound crumbs in bottom of 9" spring-form pan. Cover with sheet of plastic and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.
- Preheat oven to 350. Bake crust until golden brown, about 20 minutes. Cool completely on rack.
- For filling: Use mixer, beat all ingredients in bowl until smooth, scrape down sides of bowl as you go. Pour filling into crust. Cover with plastic and refrigerate until firm,. 4 hours.
- Topping: Mix 2 tsp. water with cornstarch in small cup. Stir 2 1/2 c. berries with sugar and remaining 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crusted and have exuded their juices, stirring frequently, about 5 minute.s Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled. Mix remaining 1 1/2 c. berries into sauce. Cut pie into wedges. Spoon berry sauce over and serve.
- Note: I think the crust might be better if graham cracker crumbs were used in place of half the nuts. Next time I may fold in some raspberries with with the cheese mixture.