State Fair Pie Competition 2011
Des Moines, Iowa

Macadamia Raspberry Pie

Pillsbury® pie crust, macadamia nuts, raspberries and cream cheese filling come together in this delightful pie - perfect dessert to treat your family.

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  • prep time 60 min
  • total time 1 hr 30 min
  • ingredients 16
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/4
cup chopped macadamia nuts

Glaze

1 1/2
cups water
1
cup fresh raspberries
3/4
cup granulated sugar
3
tablespoons cornstarch
2
tablespoons raspberry liqueur

Cream Cheese Filling

1 1/2
cups whipping cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
teaspoon lemon juice
2
cups fresh raspberries

Garnish

1/4
cup chopped macadamia nuts
4
fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. 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.
  • 1 Heat oven to 450°F. 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
19g,
19%
Trans Fat
1g
1%
),
Cholesterol
95mg
95%;
Sodium
240mg
240%;
Total Carbohydrate
58g
58%
(Dietary Fiber
6g
6%
  Sugars
35g
35%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
8%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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