Easy Raspberry Cream Pie Recipe By Tasty Food

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.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY

Steps:

• Spray pan with cooking spray.
• In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
• Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
• Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

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 (EASY!)

Steps:

• Combine Condensed Milk and Juice in a large bowl, mix well.
• Fold in Whipped Topping.
• Spoon 1/2°C Whole Raspberries into bottom of crust, cover with filling and Freeze for 6 hours.
• Top with remaining raspberries before serving.
• Refrigerate or freeze leftovers.

RASPBERRY CREAM PIE

Steps:

• Prepare and bake a single pie crust shell. Set aside.
• In a medium saucepan combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool Pudding**.
• Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
• In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, constarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream. additional fresh berries and a mint leaf as desired.
• * If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
• ** Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

RASPBERRY CREAM PIE

Steps:

• Preheat oven to 375 degrees F. Brush pie shell with beaten egg white (unless using recipe noted above). Bake for 5 minutes (including recipe above). Let cool on a wire rack.
• In a medium mixing bowl beat cream cheese with electric mixer on medium-high until smooth.
• Add raspberry spread. Beat on low speed until just combined.
• Fold in the cool whip, beat on low speed until just combined.
• Spoon mixture into pie shell.
• Cover and freeze for 4 to 24 hours or until firm (will not be rock hard like ice cream).
• Garnish with fresh berries, lemon peel twist and/or mint leaves.

EASY RASPBERRY CREAM CHEESE CHIFFON PIE

Steps:

• Preheat oven to 375.
• Roll out pastry to 11" circle; line 9" pie plate.
• Trim and flute edges; prick bottom and sides with fork.
• Bake 15 minutes, until golden brown.
• Cool completely on wire rack.
• Beat cream in small bowl on High until stiff peaks form; set aside.
• Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
• Blend in fruit spread, scraping sides of bowl frequently.
• Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
• Spread evenly into cooled pie crust.
• Chill at least 2 hours to overnight.
• Just before serving, spoon reserved whipped cream around edge of pie.
• Garnish with raspberries.