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Bear Lake Raspberry Pie

Ingredients

Crust

  • 1/2 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 1 TSP Cinnamon
  • 1 TSP Nutmeg

Filling (Double if using large pie plate)

  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1.5 cups heavy cream
  • 1 TBSP – Freeze dried Raspberry powder (optional)
  • 1 package of fresh Raspberries (You may want to add a thickener if using
    fresh raspberries as they will add more liquid)

Glaze

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 Cup water
  • 1 cups fresh raspberries, divided

Cooking Instructions

Crust

Mix together crushed pecans, spices and melted butter. Press into a pie pan – refrigerate.

Filling

Combine ingredients in a mixing bowl whipping until a fluffy filling is formed.
Remove crust from fridge and fill.

Top with Fresh Raspberries

Glaze

In a pot mix together glaze ingredients and heat until thickened. Allow to cool slightly and
cover pie and berries with glaze.

Refrigerate for at least 30 minutes – serve!

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Bear Lake Raspberry Pie