CONTEST-WINNING RASPBERRY CREAM PIE
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.
RASPBERRY CREAM PIE
Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.
Provided by The Sweet and Sour Baker
Categories Desserts Pies No-Bake Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g
RASPBERRY CREAM PIE
Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy. Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries. Ruth P. Casa-Emellos, The Times's home economist, developed this recipe in the summer of 1952. It was published as French raspberry pie but later appeared in the recipe booklet "Fruit Pies: Delightful Confections Starring Fresh Fruits" as raspberry cream pie. We've made the red currant jelly optional. If you choose to include it, you'll get a gemlike glow and a crust-and-jam combination reminiscent of a homemade Pop-Tart.
Provided by Sara Bonisteel
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean. Remove bean. (It can be rinsed and reused.)
- Mix flour, sugar and salt. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while. Return slurry to milk in double boiler and cook, stirring frequently until thickened.
- In a stand mixer, beat together egg yolks and whole egg. While beating, temper eggs with a few spoonfuls of thickened milk. Slowly add the rest of thickened mixture to eggs. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard. Strain and cool to room temperature. Fold in whipped cream.
- Pour mixture into baked pie shell. Cover with raspberries.
- Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 232 milligrams, Sugar 19 grams, TransFat 0 grams
RASPBERRY SOUR CREAM PIE
A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
Provided by Cathy M.
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
- Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g
RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
RASPBERRY CREAM PIE
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h30m
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
- Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
- Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
- Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
- Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
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.
AMISH RASPBERRY CREAM PIES
A double layer pie made with a creamy vanilla filling and a fresh raspberry gelatin layer on top.
Time 2h
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts :
RASPBERRY CREAM CHEESE PIE
A delectable and flavorful raspberry pie with a layer of cream cheese and a topping of whipped cream. Always a showstopper.
Yield 1 - 9" pie, apx. 8 servings
Number Of Ingredients 15
Steps:
- In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of pie shell. Refrigerate for at least one hour.
- In small bowl, combine the cornstarch, sugar, and salt together. In medium-sized saucepan, combine the raspberries, pineapple juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
- Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Pipe on to pie in decorative design or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
NO-BAKE CHOCOLATE RASPBERRY CREAM PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Fourth of July Kid-Friendly Quick & Easy High Fiber Backyard BBQ Raspberry Chill Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
- Scatter remaining raspberries over pie. Cut into wedges and serve.
- *Sold at most supermarkets and at specialty foods stores.
RASPBERRY CREAM PIE
This creamy pie is quick and easy. We're big fans of raspberry, so our taste buds were excited with each bite. We bet this would be lovely with strawberry too. A sweet summer pie!
Provided by Nancy Eickenberg
Categories Pies
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir 2 more minutes. Remove from heat.
- 2. Stir in a moderate amount of hot mixture into yolks. Immediately return to hot mixture, put back on the stove and stir and cook another 2 minutes stirring constantly.
- 3. Remove from heat. Add butter and vanilla.
- 4. Place Saran Wrap or wax paper directly onto mixture until cooled.
- 5. Pour into pie shell. Spread raspberry filling over vanilla filling; top with Cool Whip and refrigerate.
RASPBERRY CREAM CHEESE PIE
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
RASPBERRY-ICE CREAM PIE
Make everyone's day with our Raspberry-Ice Cream Pie recipe. Our Raspberry-Ice Cream Pie is a no-bake recipe that is studded with delicious raspberries.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Stir boiling juice into dry gelatin mix in large bowl at least 3 min. until completely dissolved.
- Add ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted. Add half of the whipped topping; stir until well blended. Gently stir in 1 cup of the raspberries. Refrigerate, if necessary, until mixture is thick enough to mound. Spoon into crust.
- Freeze 3 hours or until firm. Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving. Store leftover pie in freezer.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
RASPBERRY CREAM PIE
Steps:
- To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes---just long enough for it to set. Cool crust completely.Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick. Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.
RASPBERRY CREAM PIE
Raspberry Cream Pie has a sweet, cheesecake layer topped by a fresh raspberry layer inside an easy and convenient store-bought graham cracker crust!
Provided by Jessica
Categories Dessert
Number Of Ingredients 10
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.
Nutrition Facts : Calories 229 kcal, Carbohydrate 34 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 53 mg, Sugar 30 g, ServingSize 1 serving
EASY RASPBERRY CREAM PIE
You may already have everything you need on hand to make this Easy Raspberry Cream Pie. And-bonus!-you don't even have to crank up the oven.
Provided by My Food and Family
Categories Home
Time 10m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter in 8-inch square pan; press onto bottom of pan.
- Whisk cream cheese and fruit spread in large bowl until blended. Gradually whisk in milk. Add pudding mix; beat 2 min. Stir in 2 cups COOL WHIP. Spoon over crust.
- Refrigerate 3 hours. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
RASPBERRIES CREAM PIE
Provided by Laura
Number Of Ingredients 10
Steps:
- In a bowl, beat the cream cheese, sugar, and vanilla together until well combined.
- In another bowl, whip the whipping cream until it forms soft peaks. Fold the whipping cream into the cream cheese mixture and spread into the prepared pie crust. Place in the refrigerator until the raspberry topping is ready.
- In a microwave safe bowl, bring the 1 1/4 cups of water to a boil. Then mix in the Jello, sugar, and lemon juice for 2 minutes until the Jello is dissolved. Allow to cool and place in the refrigerator until the mixture is syrup like. This won't take too long. Check every 5 minutes or so.
- Partially thaw the raspberries in the microwave and mix into the jello mixture when it is the syrup consistency. Spread over the top of the pie. Place back in the fridge for at least 1 hour and then serve. Serves 6-8.
RASPBERRY CREAM PIE
Make and share this Raspberry Cream Pie recipe from Food.com.
Provided by I_luv_sweets
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw and drain raspberries and line bottom of pie shell.
- Mix sugar, flour, cream, butter, and vanilla until well blended.
- Pour over raspberries, filling shell to brim.
- Bake 10 minutes at 450º and then at 325º until set (about 40 minutes).
Nutrition Facts : Calories 689.2, Fat 41.5, SaturatedFat 22, Cholesterol 113.8, Sodium 200.7, Carbohydrate 77.1, Fiber 4.7, Sugar 50, Protein 5.1
RASPBERRY CREAM CHEESE PIE
Raspberry Cream Cheese Pie has a taste very similar to cheesecake but is much quicker and easier to make with just a few simple ingredients and fresh raspberries.
Provided by Christin Mahrlig
Categories Dessert
Time 4h40m
Number Of Ingredients 10
Steps:
- Make the crust. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. In a medium bowl, stir together cookie crumbs, 2 tablespoons sugar, and melted butter. Press into bottom and up sides of pie pan. Bake 8 to 10 minutes. Cool for 30 minutes before adding filling.
- To make filling, use an electric mixer to beat together cream cheese, sweetened condensed milk, lemon juice, vanilla, and egg.
- Scatter the raspberries on top of crust. Pour filling on top of raspberries. Bake for 30 minutes at 350 degrees.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with glaze. Place chocolate chips in a small bowl. Bring cream to a simmer and pour over chocolate chips. Let sit 15 seconds and then stir until smooth. Using a spoon, drizzle glaze over pie.
Nutrition Facts : Calories 496 kcal, ServingSize 1 serving
RASPBERRY CREAM PIE
Time 7h
Yield 8
Number Of Ingredients 7
Steps:
- Bake the pie crust according to the package directions; cool.
- Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
- Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
- Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.
Nutrition Facts : Calories 440, Cholesterol 49, Fiber 3, Protein 4, Sodium 228, Carbohydrate 45, Fat 27
RASPBERRY CREAM PIE
Sweet and light, just right for summer time. Thanks to Karen Baumgarten for her recipe, because I couldnt find one ingredient, I had to revamp her recipe to come up with this one !!
Provided by Doris Doucette
Categories Pies
Time 40m
Number Of Ingredients 5
Steps:
- 1. Dissolve Jello pkg in the boiling water, and cool to room temp. Break up the red raspberries and add to the jello mixture. Fold in the Cool Whip. Mix all ingredients well. Add to the crust. Refrigerate for 3-4 hours to set. Enjoy !
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
RASPBERRY CREAM PIE
The Raspberry Cream Pie recipe out of our category Cream Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h20m
Yield 12
Number Of Ingredients 16
Steps:
- For the sponge cake: Preheat oven to 180°C (approximately 350°F).
- Separate eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff and gradually sprinkle in remaining sugar. Place egg whites onto egg yolk mixture, mix flour with cornstarch and gradually fold all together. Pour batter into a springform pan lined with parchment paper, smooth and bake in preheated oven for about 30 minutes.
- Remove from oven, remove from springform pan and allow to cool.
- For the topping: Rinse and drain raspberries. Combine half with lemon juice and powdered sugar and puree through a sieve. Soften gelatin in cold water. Combine quark with honey and raspberry puree. Melt dripping wet gelatin in a saucepan over low heat, stir in 2 tablespoons quark mixture and mix with remainder of the quark mixture. Beat cream until stiff and fold in. Place sponge cake on a cake plate and edge with a cake ring.
- Spread half of the quark cream on the cake, put some raspberries on the edge of the circle around it and spread remaining quark topping on. Chill for 2 hours in the refrigerator.
- Add juice to glaze mix, bring to a boil and spread on the cake. Chill for an additional hour in the refrigerator.
- For the garnish: Whip cream with vanilla sugar until stiff. Fill a pastry bag with the sweetened cream and squeeze onto the cake. Top with remaining fresh raspberries, cut into pieces and serve.
RASPBERRY CREAM CHEESE PIE RECIPE
If you love raspberries, raspberry cream cheese pie is a must-make recipe!
Provided by Camille Beckstrand
Categories Dessert
Time 1h22m
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
- Bake at 375 degrees for 7 minutes. Set aside and let cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
- Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
- Spread cream filling into the cooled pie crust. Place in the fridge.
- 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.
- Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
- Serve immediately or chill until serving.
Nutrition Facts : Calories 581 kcal, Carbohydrate 66 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 106 mg, Sodium 342 mg, Fiber 3 g, Sugar 50 g, UnsaturatedFat 10 g, ServingSize 1 serving
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- Make/buy your pastry! Whether you choose to buy or make your shell/shells no judgement here. Bake your crusts and then cool them because they will need to be cooled before you assemble the pies.
- Make the raspberry filling. This should be the first step only because it has to be completely cooled before we begin to fill the pies. So let’s start there.
- Once the raspberries start to soften, add 1/4 cup lemon juice, 1/8 cup cornstarch, and 2/3 cup sugar. Stir constantly so the raspberries don’t burn. Mixture will slowly thicken over 5 minutes.
- Once your filling is thickened and the raspberries are mostly broken down (there will be a few that aren’t) take the pan off the burner and transfer to another dish where it can cool.
- While the raspberry filling is cooling, let’s start the cream filling. There are two steps to this part. So first, you will need an electric mixer or a stand mixer.
- The next step is to beat the cream cheese till it’s very smooth and then add the icing sugar and vanilla. Once it’s all smooth and creamy, gently fold in your whipped cream.
- Last step is assemble! So you should have your cooled pie shells, chilled raspberry filling and your cream cheese filling. Take your pie shell and put about 2 cups in.
- Be careful with this step as you don’t want the raspberry to mix into the cream cheese filling. Spread gently and add more raspberry filling if needed.
- And last, you chill the pie for 1-2 hours or if making tarts, 30 minutes is good! And finally, you get to enjoy your beautiful creation! What do you think?
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