Emily's Favorite Pie Recipe

With Pi Day (3.14) approaching, I thought it would be fun to share one of our family’s favorite pie recipes. This is Nathan’s Mom’s signature pie recipe and a favorite of both Nathan and I, as well as our kids! You can buy a crust, or I’ve included a crust recipe–also from his Mom–that I love as well. Happy baking!

Raspberry Cream Pie

Cream together in bowl:

4 oz. cream cheese

½ c sugar

1 t vanilla

Whip in separate bowl:

½ pint whipping cream

Add cream cheese mixture to whipped cream and blend well, being careful to not over-mix or cream will turn to butter. Pour into baked pie shell. Top with raspberry pie filling or your favorite filling. I would recommend doubling the recipe to make two pies. I’ve included the doubled measurements below!

Cream together in a bowl:

8 oz. cream cheese

1 cup sugar

2 teaspoons vanilla

Whip in a separate bowl:

1 pint whipping cream

Pie Crust

1 c shortening (I use pre-measured Crisco)

2 c flour

1 t salt

½ c milk

1 T vinegar

Place shortening, flour, and salt in bowl and cut until small pieces and crumbs. Add vinegar to milk, then milk mixture to flour and shortening mixture. Stir until all moistened. Sprinkle flour on counter top and roll 1/3 of dough into pie shape. Place on pie pan, fit to pan, cut excess dough away from edge of pan, then flute edge of dough with thumb and forefinger. Prick crust with fork to avoid bubbles rising in pastry. Bake @ 450 degrees 10-15 minutes. Makes 2 pie crusts. 

Let me know if you try it and send pictures of the results!