MILE HIGH RASPBERRY PIE
from Southern Sideboards. Delicious, light, refreshing pie! Great raspberry flavor. Cooking time is freezing time, approximately. Use fresh raspberries when possible but if using frozen, make sure they are thawed. Very easy, great, pretty result!
Provided by jfresh444
Categories Pie
Time 5h20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Unroll pie crust into pie tin.
- Press almonds into crust.
- Bake crust 10-12 minutes, or until golden. Let cool.
- Whip the cream, set aside or let chill in fridge.
- Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
- Fold whipped cream into fluffy, pink, raspberry mixture.
- Pour into cool pie crust.
- Freeze at least 4 hours, on until serving.
Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 8.9, Cholesterol 40.8, Sodium 149.2, Carbohydrate 41.8, Fiber 3.8, Sugar 27.1, Protein 5
MILE-HIGH SUMMER BERRY PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
- On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
- Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
- Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
- Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.
MILE-HIGH STRAWBERRY PIE
My mother-in-law served this recipe for dessert one evening and immediately after eating this, I had to have the recipe. It is so refreshing and light. I hope you enjoy it as much as our family has.
Provided by Deena
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 8h30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
- Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
- Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until stiff peaks form, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs.
- Sprinkle remaining crumbs over the strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 32.3 g, Fat 13.7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 61.5 mg, Sugar 24.6 g
MILE-HIGH RASPBERRY PIE
Number Of Ingredients 16
Steps:
- Cream butter, salt, and sugar until light and fluffy. Add egg yolk; beat well. Stir in flour and almonds to make a stiff dough. Press into a 9-inch pie pan. Refrigerate 30 minutes, then bake for 10 minutes at 400°, until golden. Filling: Thaw raspberries if frozen. Place raspberries in large bowl of mixer. Add sugar, lemon juice, salt, and egg whites. Beat 15 minutes, or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.
Nutrition Facts : Nutritional Facts Serves
MILE HIGH RASPBERRY COFFEE CAKE
This delectable streusel-topped coffee cake made with Original Bisquick® mix and Yoplait® 99% Fat Free yogurt is moist, light and fluffy - full of sweet-tart raspberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
- In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
- In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.
Nutrition Facts : Calories 460, Carbohydrate 64 g, Fat 3 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg
MILE-HIGH STRAWBERRY PIE
Easy and delicious...and you don't have to turn on the stove. My sister, Katy, gave me this one. Note: cooking time is freezing time for the pie.
Provided by Aunt Cookie
Categories Pie
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- With an electric mixer, beat the egg whites, strawberries, lemon juice, and sugar for 20 minutes (that's not a typo; it really takes 20 minutes!). It will resemble meringue when ready.
- Fold in the Cool Whip.
- Put in the prepared crust.
- Freeze for several hours.
Nutrition Facts : Calories 550.1, Fat 24.4, SaturatedFat 14.4, Sodium 261, Carbohydrate 82.8, Fiber 1.5, Sugar 70.7, Protein 3.8
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