JEWEL'S BLACK RASPBERRY PIE
Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.
Provided by RainbowJewels
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 75.2 g, Cholesterol 12.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 221.2 mg, Sugar 30 g
MY MOM'S RASPBERRY PIE FILLING
My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.
Provided by Ingen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Crust:.
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
- Filling:.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2
CROWN JEWEL GELATIN PIE
"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make. The rich stained-glass look of gelatin cubes adds a festive note." -Elaine Augustine, Manchester, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 249 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
RASPBERRY JEWEL PIE
This is a "makeover" recipe - making it healthier than a traditional recipe - so please pay attention to the ingredient list and use fat-free/light ingredients as listed. DO NOT use all fat-free ingredients, for it would compromise texture and taste. Use the light/fat-free ingredients as listed. HINT: Canned peach nectar is available in usually found in the international aisle at the grocery store, often near the Latin American foods, and in the juice section.
Provided by Celeste
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE THE PIE: In a small saucepan, sprinkle the gelatin over the milk and set aside for 1 minute, or until softened. Cook stirring, over medium-low heat for 3 to 5 minutes. Do not boil. Set aside.
- In a medium bowl, using an electric mixer set on low speed, beat together the cream cheese ricotta, sugat, and vanilla extract until smooth. Gradually beat in the milk mixture. Pour into the crust. Cover with plastic wrap and refrigerate.
- TO MAKE THE TOPPING:.
- In another small saucepan, combine the sugar and cornstarch, stirring to remove any lumps. Gradually stir in the nectar. Cook, stirring, over medium-high heat, for 2 minutes, or until bubbly. Remove from the heat and set aside for 10 minutes, or until cooled.
- Arrange the raspberries, points up, over the top of the pie. Drizzle with the peach glaze evenly around the raspberries. Cover with plastic wrap and chill for at least 2 hours, or until set.
Nutrition Facts : Calories 180.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 21.7, Sodium 120.9, Carbohydrate 26.3, Fiber 2.5, Sugar 18.7, Protein 4.3
RASPBERRY JELLO PIE
My mom would make this often in the summer. The tart/sweet berries are delicious with the chocolate, and the whipped cream is a must!
Provided by Lawsome
Categories Pie
Time 3h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat water in a med. saucepan over medium heat.
- Add in sugar, jello and cornstarch.
- Simmer and stir until thick.
- Arrange berries in even layer over crust.
- Pour jello mixture over top.
- Chill several hours until firm.
- Serve with whipped cream.
Nutrition Facts : Calories 305.7, Fat 8.9, SaturatedFat 1.9, Cholesterol 0.3, Sodium 238, Carbohydrate 56.2, Fiber 2.4, Sugar 41.6, Protein 2.6
COOL 'N EASY NO-BAKE RASPBERRY JELL-O PIE
Raspberry JELL-O and COOL WHIP provide the creamy, fruity filling for the graham cracker crust in this easy, no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
- Spoon into crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 20 g, Protein 2 g
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