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 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
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 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
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.
WHITE CHOCOLATE-RASPBERRY CREAM PIE
White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
- Spoon raspberries into crust; cover with pudding mixture.
- Refrigerate several hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 2 g
RASPBERRY CUSTARD CREAM PIE
This is the first thing made from the Raspberries in our patch. Summer doesn't officially begin until this pie is made. A smooth and delicious scratch vanilla cream custard topped with sweet raspberries. This recipe comes from our local Dairy Council
Provided by Pugsley53
Categories Pie
Time 1h20m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 11
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, cornstarch 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.
Nutrition Facts : Calories 336.2, Fat 16.8, SaturatedFat 7.8, Cholesterol 69.2, Sodium 175.4, Carbohydrate 44.1, Fiber 3.2, Sugar 26.7, Protein 3.6
PIONEER WOMAN - RASPBERRY CREAM PIE RECIPE - (3.7/5)
Provided by á-100
Number Of Ingredients 8
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 CUSTARD PIE
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
- Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.
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
4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY
Here's what you need: berry jam, cream cheese, pie crusts, egg, water
Provided by Kiano Moju
Categories Desserts
Time 30m
Yield 6 hand pies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
- Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
- Using your finger, lightly wet the edges of the cut rounds with water.
- Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
- In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
- Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
- Arrange the pies on a parchment paper-lined baking sheet.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams
RASPBERRY PATCH CREAM PIE
Our family loves raspberries, and this pie keeps the flavor and firmness of the berries intact. The combination of the berry-gelatin and cream cheese layers keeps everyone coming back for seconds. -Allison Anderson Raymond, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. , For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust. , For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. , Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.
Nutrition Facts : Calories 403 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 237mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 3g fiber), Protein 4g protein.
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
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
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 SOUR CREAM PIE
This delicious pie uses frozen raspberries. The kids love the cookie cutter shapes on top. I came up with this one myself to help use all the raspberries I froze last summer. Top with cool whip or serve with ice cream.
Provided by Kaarin
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
- Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
- Sprinkle top with sugar.
- Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
- Cool, then keep refrigerated.
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
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