Royal Macadamia Raspberry Pie

Crust

1½ cups all-purpose flour

½ teaspoon salt

½ cup shortening

3 tablespoons butter (chilled)

3-4 tablespoons ice water

2 tablespoons chopped macadamia nuts

Glaze

1 cup sugar

2½ tablespoons cornstarch

1¼ cup water

Pinch of salt

1 box (3 ounces) raspberry gelatin

3 cups raspberries

Filling

8 ounces cream cheese (softened)

½ cup powdered sugar

½ teaspoon lemon juice

8 ounces nondairy whipped topping, divided

½ cup chopped macadamia nuts

For the crust: In a mixing bowl, combine flour and salt; cut in shortening and butter until crumbly. Add water 1 tablespoon at a time until dough forms into a ball. Chill for 1 hour.

Heat oven to 425 degrees.

Roll out on floured surface to fit a 9 inch pie dish. Lightly press macadamia nuts into pie crust. Place in pie dish and bake 12-15 minutes or until lightly brown. Set aside to cool.

For the glaze: In a small saucepan, combine sugar, cornstarch, water and salt over medium heat. Bring to a boil. Boil until thick and clear. Remove from heat and add gelatin, mix well. Set aside and cool for 15-20 minutes

For the filling: Place cream cheese in a medium mixing bowl and beat on low speed until creamy. Add powdered sugar until mixed well. Add lemon juice. Fold in half of the whipped topping.

To assemble: Spread half of the cream cheese mixture into bottom of cooled pie crust. Spread half of the raspberries over cream cheese. Pour half glaze over raspberries. Refrigerate 15-20 minutes. Then add remaining cream cheese over raspberries; top with remaining raspberries then the rest of the glaze. Chill for about an hour. Place remaining whipped topping in a pastry bag with a star tip to garnish top of pie making three circles around outer edge of pie. Sprinkle with nuts.

Serves eight.

Phyllis Szymanek, Toledo, Ohio, Best of Show 2011 National Pie Championship