Amish Raspberry Cream Pies Food

RASPBERRY CREAM PIE

Steps:

• In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
• In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
• Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
• Start preparing the raspberry layer.
• Stir the water and cornstarch together with a fork in a small bowl.
• In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
• Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
• After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
• If wanted, serve with additional whipped cream and fresh raspberries.

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

AMISH RASPBERRY CREAM PIES

Steps:

• Raspberry Filling: Heat the 1 cup water and sugar in a large saucepan until the sugar is dissolved. Combine the cornstarch, salt, 1/4 cup water, and lemon juice until smooth. Add to the saucepan with the sugar. Bring the mixture to a boil and cook, stirring, until it is clear. Add the raspberry jello and stir to dissolve. Stir in the fresh raspberries and remove from heat. Let cool to room temperature. Vanilla Filling: Place the 3 cups of milk in a large saucepan and heat to just below the boiling temperature (small bubbles should appear around the edges of the saucepan but the mixture should not be boiling). Combine the cornstarch, sugar, salt, vanilla, beaten egg yolks, and remaining milk until smooth. Slowly whisk into the scalded milk, stirring constantly until the mixture thickens. Remove from heat and let cool to room temperature. To assemble the pies: Pour two cups of the vanilla filling into the bottom of each pie shell. Top with 2 cups of the raspberry filling. Chill until both fillings are set. Serve topped with whipped cream or ice cream.

DAS DUTCHMAN ESSENHAUS RASPBERRY CREAM PIE

Steps:

• for the RASPBERRY PUDDING.
• heat the water and sugar.
• Mix the cornstarch, salt, water and lemon.
• Add to water, sugar, mixture.
• Boil until mixture is clear.
• Add gelatin and stir to dissolve.
• Add raspberries and cool.
• for the VANILLA FILLING.
• place 3 cups of milk in pan.
• Heat to scalding.
• Mix cornstarch, sugar, salt, vanilla extract, egg yolks, and 1 cup of milk.
• Slowly blend into hot milk, stirring constantly until thick.
• Cool.
• Pour 2 cups of vanilla filling into each pie shell.
• Place 2 cups of Raspberry Pudding on top of Vanilla filling.
• Top with whipped cream.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
• Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
• In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
• Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

EASY AMISH SUGAR CREAM PIE

Steps:

• Preheat oven to 425°F.
• Combine ingredients thoroughly using whisk.
• Pour into pie shell.
• Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
• Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

AMISH CREAM PIE

Steps:

• In a medium saucepan, stir together the sugar, cornstarch and salt.
• Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
• Remove from heat.
• Stir in butter, brown sugar and vanilla until butter melts.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
• Cool the pie on a wire rack for 1 hour.
• Chill for 3 to 6 hours before serving- pie will set up upon chilling.
• Cover for longer storage.

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.