Fallout Perfectly Preserved Pie

This is my idea of how the Perfectly Preserved Pie from Fallout would taste, (without being 200 years old). This is a cheese cake topped with raspberry purée and home made whipped cream. I will tell you how I made all 3!

If you would like to watch the video of the process, it is posted on both my TikTok @moemara and Instagram @moemara106 for some reason my video did not want to attach here 😅

Crust

2 Tbsp regular sugar

1 Tbsp brown sugar

1 1/2 cup graham cracker crumbs

7 Tbsp melted butter

Cake

32 oz cream cheese (Room Temp)

2/3 cup sour cream

1 1/5 tsp vanilla extract

1 cup regular sugar

1/8 tsp salt

4 large eggs ( Room Temp )

Raspberry Purée

12 Oz raspberries ( fresh or defrosted pre frozen )

1/4 cup regular sugar

1/4 cup water

2 tsp corn starch

1 tsp vanilla extract

Whipped Cream

1 Cup heavy whipping cream

1/4 cup powdered sugar

1/2 tsp of vanilla extract

4 drops of yellow food coloring

Preheat your over to 325.

Combine all crust ingredients in a bowl and mix till well incorporated. Pour your mix into a 10in springform pan and firmly and evenly compact it around the base of the pan then set aside.

Start by adding your cream cheese to a large mixing bowl and slowly mixing the blocks to a smooth texture. Add the sugar and mix till incorporated. After the sugar is mixed in, add the sour cream, salt and vanilla and slowly mix. You will then gradually add one egg at a time while mixing until everything is a smooth texture, and be sure to scrape the sides!

Pour mix into the spring form pan and smooth it out. I like to tap the pan on the counter to help the mix flatten out. Bake at 325 for 60 minutes.

When you pull the cake out, you will want to let it rest on the counter for a couple of hours to come to room temperature before you move it to the fridge. Let it chill in the fridge overnight.

Start by bringing a saucepan to medium heat. Mash your raspberries up in a bowl then add them to your heated pan along with the sugar, water, and corn starch while mixing. Bring the heat down to low and allow it to simmer for about 10 minutes stirring occasionally.

Remove your puree from heat, and pour into a fine mesh strainer over a bowl. Use your spatula or spoon to mix and mash the sauce through, leaving the seeds behind.

allow to chill in the fridge until it is your desired temperature.

This is by far the simplest step. Add your heavy cream, powdered sugar, vanilla extract, and food coloring to a bowl. Mix quickly until it forms stiff peaks, but don’t over mix till it curdles. You can either use a mixer with the whisk attachment, or use an immersion blender. This should only take about 3 minutes.

Spoon your raspberry purée onto your plate and serve the cake on top of it, and pour some more purée over top. Pipe your whipped cream on top. Now you can enjoy your perfectly preserved pie before you have to survive with Jet withdrawals, or radiation cooking your face.