CREAMY RASPBERRY PIE
The only thing difficult about my pie is letting it chill. We can't wait for that first light, fluffy slice. -Lorna Nault, Chesterton, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.
Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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 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 PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
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.
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
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.
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 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.
CREAMY RASPBERRY PIE
Make and share this Creamy Raspberry Pie recipe from Food.com.
Provided by Princess Lisa
Categories Dessert
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Drain yogurt in refrigerator for at least 2 hours or overnight in a cheesecloth-line colander to make yogurt cheese.
- Drain syrup from berries into a small saucepan; reserve berries. Sprinkle gelatin over syrup and let soften 1 minute Stir over low heat just until gelatin is dissolved.
- Place yogurt cheese in a lg bowl and whisk in gelatin. Fold in berries. Pour into crust. Cover and refrigerate 2 hr, or until set.
Nutrition Facts : Calories 180.5, Fat 8.7, SaturatedFat 1.9, Cholesterol 0.3, Sodium 189.4, Carbohydrate 24.4, Fiber 2, Sugar 13.9, Protein 2.4
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