Raspberries Creme Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

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

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

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



Raspberry Cream Pie image

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

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

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 CRUMBLE



Raspberry Cream Crumble image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield one 9-inch pie

Number Of Ingredients 12

2 eggs, preferably free range and organic
1 1/3 cups full-fat sour cream
1 teaspoon pure vanilla extract
1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt
1/2 cup sugar
1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter
One 9-inch pie pastry or store-bought shell fitted into a pie pan
3 cups fresh or frozen raspberries, preferably organic
Fresh whipped cream, for serving

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



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

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.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

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 SOUR CREAM PIE



Raspberry Sour Cream Pie image

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

2 (9 inch) unbaked pie crusts
2 eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

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 PIE



Raspberry Cream Pie image

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

12 graham crackers, finely ground (about 1 1/2 cups)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
3/4 teaspoon coarse salt
2 3/4 cups whole milk
1 vanilla bean, split and scraped
3 tablespoons unsalted butter, room temperature, cut into pieces
3 cups raspberries (about 12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar

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 CHEESE PIE



Raspberry Cream Cheese Pie image

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

9 inches pie shells, baked & cooled
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped until stiff peaks are formed
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice (typically from one lemon)
4 cups fresh raspberries

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!

FROZEN STRAWBERRY PIE



Frozen Strawberry Pie image

This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.

Provided by Alex Guarnaschelli

Categories     dessert

Time 7h20m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) unsalted butter, melted, plus additional for greasing
1 1/2 cups graham cracker crumbs (from about 10 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon ground ginger
2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teaspoon kosher salt
1 pint raspberries, lightly crushed
1 pint strawberries, hulled and quartered
1 tablespoon dark brown sugar
1 teaspoon apple cider vinegar

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
  • For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
  • In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
  • To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
  • For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

EASY RASPBERRY CREAM PIE



Easy Raspberry Cream Pie image

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

18 thin vanilla creme-filled chocolate sandwich cookies, crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup seedless raspberry fruit spread
1/2 cup cold milk
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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

LEMON PIE WITH FRESH RASPBERRIES



Lemon Pie with Fresh Raspberries image

A lemon custard pie with a graham cracker crust and a raspberry drizzle.

Provided by Shayna Sanders

Categories     Desserts     Pies     Fruit Pies     Raspberry Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter
⅓ cup brown sugar
¼ teaspoon ground cinnamon
4 large egg yolks
8 fluid ounces sweetened condensed milk
2 cups fresh lemon juice
½ cup fresh red raspberries, crushed
2 tablespoons white sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.
  • Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.
  • Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.
  • Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.
  • Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 51.5 g, Cholesterol 138.3 mg, Fat 15.8 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 8.6 g, Sodium 152.2 mg, Sugar 39.6 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Absolutely the best cream pie with raspberries I've ever tasted. A scratch recipe that is worth every bit of effort. This is a custard style pie with soft set raspberries that could be modified to accomodate any fruit in season. From the Dairy Farmers of Utah.

Provided by Pugsley53

Categories     Raspberries

Time 2h

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 11

1 baked single pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

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, constarch 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 420.3, Fat 20.9, SaturatedFat 9.8, Cholesterol 92.2, Sodium 218.8, Carbohydrate 55.2, Fiber 4, Sugar 33.4, Protein 4.6

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

This is a tried and true recipe. Nice flavors, and light texture. Love those raspberries, but you could use any other berry instead.

Provided by Miss Annie

Categories     Pie

Time 3h35m

Yield 1 pie

Number Of Ingredients 11

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
1 1/2 teaspoons cinnamon
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
3/4 cup cream
1 teaspoon unflavored gelatin
1/2 cup water
1 lb fresh raspberries or 1 lb frozen raspberries, thawed and drained
whipped cream (to decorate)

Steps:

  • Combine graham cracker crumbs, sugar, melted butter, and cinnamon.
  • Press into a 9-inch pie pan, set aside.
  • Beat cream cheese and sugar until smooth.
  • Whip cream and gently fold into cheese mixture.
  • Soak gelatin in water 5 minutes in the top of a double boiler, over hot water.
  • Stir gelatin mixture until completely dissolved.
  • Stir gelatin into cream cheese mixture.
  • Fold in raspberries.
  • Pour into prepared crust.
  • Chill for 2 to 3 hours.
  • Before serving, decorate with whipped cream.

Nutrition Facts : Calories 3465.4, Fat 245.2, SaturatedFat 139.4, Cholesterol 692.9, Sodium 2416.1, Carbohydrate 301, Fiber 36.3, Sugar 179.8, Protein 37.5

RASPBERRIES CREME PIE



Raspberries Creme Pie image

Make and share this Raspberries Creme Pie recipe from Food.com.

Provided by L DJ3309

Categories     Pie

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 9 inch pie shell
1 1/4 cups whipping cream
3/4 cup white sugar
1 envelope plain unflavored gelatin
1 cup sour cream
1/2 teaspoon vanilla
2 cups raspberries (fresh or frozen)

Steps:

  • In saucepan combine cream, sugar and gelatin.
  • Heat stirring constantly until sugar and gelatin are completely dissolved.
  • Stir in vanilla.
  • Cool stirring occasionally to prevent skin from forming.
  • Cover and chill until slightly thickened.
  • Fold in sour cream until throughly blended.
  • Gently fold in 1 1/2 cup raspberries (if using frozen do not thaw, fold in frozen).
  • Pour into prepared pie shell, Garnish with remaining raspberries.
  • Chill several hours or over night.

Nutrition Facts : Calories 527.7, Fat 36.6, SaturatedFat 18.9, Cholesterol 84.8, Sodium 197.7, Carbohydrate 46.6, Fiber 3.8, Sugar 27, Protein 5.6

MARSHMALLOW RASPBERRY PIE



Marshmallow Raspberry Pie image

Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

CRUST:
1-1/2 cups graham cracker crumbs (about 20 squares)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
24 large marshmallows
1/3 cup milk
2/3 cup heavy whipping cream, whipped
Few drops red food coloring, optional
2 cups fresh raspberries, divided

Steps:

  • Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.

Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.

RASPBERRY COCONUT CREAM PIE



Raspberry Coconut Cream Pie image

I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. -Susan Jolly, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/3 cup white baking chips, melted
1 graham cracker crust (9 inches)
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries
Additional coconut, toasted

Steps:

  • Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY CUSTARD CREAM PIE



Raspberry Custard Cream Pie image

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

1 baked pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

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

More about "raspberries creme pie food"

HOMEMADE RASPBERRY PIE RECIPE - FROM BAKE. EAT. REPEAT.
homemade-raspberry-pie-recipe-from-bake-eat-repeat image
Instructions. In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside. Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry. Place the …
From bake-eat-repeat.com


RASPBERRY-CRèME FRAîCHE TART RECIPE - BON APPéTIT
raspberry-crme-frache-tart-recipe-bon-apptit image
Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard.
From bonappetit.com


AMISH RASPBERRY CREAM PIES RECIPE | CDKITCHEN.COM
amish-raspberry-cream-pies-recipe-cdkitchencom image
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 …
From cdkitchen.com


RASPBERRY CREAM PIE - COMMON SENSE HOME
raspberry-cream-pie-common-sense-home image
Directions. Gently lay crust into pie plate and crimp edges. I prefer a 9 1/2 inch pyrex pie plate. Place berries over bottom of crust. Combine remaining ingredients in bowl, mixing until blended. Pour over berries. Cover edge of …
From commonsensehome.com


COPYCAT BRIERMERE FARMS RASPBERRY CREAM PIE - THE …
copycat-briermere-farms-raspberry-cream-pie-the image
For the Cream: In a stand mixer, beat cream cheese, vanilla and powdered sugar together till well combined. Approx 2 minutes. Mix in Sour Cream and the whipped cream. Bring it together! Pour the cream filling into the …
From thesweetandsourbaker.com


FRESH RASPBERRY CREAM CHEESE PIE RECIPE | LAND O’LAKES
fresh-raspberry-cream-cheese-pie-recipe-land-olakes image
Remove from heat; stir in raspberry puree, 1/4 cup sugar and liqueur. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from spoon. Cover; refrigerate 30-40 minutes or until mixture mounds when dropped from …
From landolakes.com


RASPBERRY CREAM CHEESE PIE - MY ISLAND BISTRO KITCHEN
raspberry-cream-cheese-pie-my-island-bistro-kitchen image
2 tbsp sugar. Method: 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 …
From myislandbistrokitchen.com


NO BAKE RASPBERRY CREAM PIE – LIKE MOTHER, LIKE …
no-bake-raspberry-cream-pie-like-mother-like image
In a medium sauce pan, whisk together the water and cornstarch. Add in the sugar and the 2 cups of raspberries. Bring to a boil, over medium heat, stirring frequently. Once boiling, cook an additional 2-3 minutes until the …
From lmld.org


BEST RASPBERRY CREAM PIE RECIPES - FOOD NETWORK CANADA
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. Step 5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly.
From foodnetwork.ca
2.6/5 (55)
Category Chocolate,Dessert,Fruit,The Pioneer Woman
Servings 12
Total Time 20 mins


DAVIDS TEA - RASPBERRY CREAM PIE : AMAZON.CA: GROCERY
Hello, Sign in. Account & Lists Returns & Orders. Cart
From amazon.ca
Reviews 2


MAKE RASPBERRIES AND CREAM FOR DESSERT - PERFECTLY PROVENCE
Instructions. Stir together sour cream and brown sugar until the sugar is fully incorporated. Cover and refrigerate until ready to use. Divide room-temperature raspberries among 4 pretty serving bowls or goblets. Top each serving with a …
From perfectlyprovence.co


RASPBERRY CREAM PIE (AN EASY NO-BAKE SUMMER RECIPE)
Place sugar, water, and cornstarch in a small pot. Heat over medium-high heat and stir till the sugar dissolves and it lightly simmers. Add 1 ½ cups of raspberries and simmer till berries break apart. Remove from heat and allow to cool completely while preparing the cream filling. The topping will thicken as it cools.
From cheesecurdinparadise.com


RASPBERRY CREAM PIE RECIPE - MADE IT. ATE IT. LOVED IT.
Instructions. Start with the cream filling. In a bowl or mixer, mix together the sugar and flour. 2. Add in the sour cream, eggs, and vanilla. Place the raspberries in the pie crust and then pour the filling over the raspberries evenly. 3. Now make the crumb topping.
From madeitateitlovedit.com


RASPBERRY CREAM PIE - TOGETHER AS FAMILY
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.
From togetherasfamily.com


RASPBERRY CREAM PIE AND 21 OTHER PIE RECIPES - REAL MOM KITCHEN
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 ...
From realmomkitchen.com


RASPBERRIES & CREAM PIE - STETTED
Preheat oven to 350°F and lay your pie crust in a 9-inch pie pan. Dump raspberries into pie crust. In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth. Pour over raspberries.
From stetted.com


RASPBERRY CREAM CRUMBLE PIE RECIPE - SIMPLY BEAUTIFUL
Preheat the oven to 350°F. Transfer the pie to the prepared baking sheet. Bake for 50 to 60 minutes, until the edges have risen slightly and are set, the middle of the crumble is nicely browned and not too jiggly, and you can see juicy pops of sticky raspberry goodness. If the centre of the crumble appears wet, with melted butter, keep baking ...
From simplybeautifulbox.com


NO-BAKE/CHILLED RASPBERRY PIE WITH GRAHAM CRACKER CRUST!
Graham Cracker Crust: Mix Dry ingredients. Melt butter & mix with dry ingredients. Press into a pie pan Bake 8 minutes at 375 degrees. Cool crust before filling. Raspberry Pie Filling: Combine sugar and cornstarch in pot. Mash 1 cup raspberries and add water to make two cups.
From thequietgrove.com


CROSSWINDS RASPBERRY SOUR CREAM PIE | CANADIAN LIVING
In bowl, combine sugar and flour; whisk in sour cream and vanilla. Spread evenly over berries. Topping: Combine bread crumbs, sugar and butter; sprinkle over pie. Bake in 400°F (200°C) oven for 30 to 40 minutes or until pastry and filling are golden. Let cool on rack. Serve same day at room temperature. Share X. Food.
From canadianliving.com


KNEADERS RASPBERRY CREAM CHEESE PIE | DESSERTS | AMONG THE YOUNG
Slowly add more water. Carefully knead. Roll out. Lay in a 8 or 9 inch pie tin. Bake at 400 for 8-10 minutes or until puffy. Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until light and fluffly. Fold in 2 c. whipped cream. Spread over crust and chill your Kneaders Raspberry Cream Cheese Pie.
From amongtheyoung.com


RASPBERRY CREAM PIE - THE PIONEER WOMAN
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.
From thepioneerwoman.com


RASPBERRIES AND CREAM PIE - COOKING WITH KARLI
Instructions. Wash the raspberries. Set aside to dry. Reserve a few for garnish if desired. Cream the butter, powdered sugar, milk and vanilla in a medium bowl until well combined and smooth. Fold in 4 oz (or half) of the cool whip. To assemble the pie, spread a little less than half of the creamy filling onto the bottom of the pie crust. Top ...
From cookingwithkarli.com


THE MOST AMAZING RASPBERRY CREAM PIE RECIPE
Make Raspberry Layer: Whisk raspberries and sugar together in a medium saucepan over medium heat, stirring frequently, until raspberries start breaking down and comes to a boil. In a small cup whisk together cornstarch and water until combined. Slowly pour in cornstarch slurry until mixture begins to thicken.
From modernmealmakeover.com


HEAVENLY RASPBERRY CREAM PIE RECIPE (IN 9 EASY STEPS!)
Pour the raspberries into a saucepan and turn on medium heat. 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.
From yourwanderingfoodie.com


RASPBERRY PIE RECIPES | ALLRECIPES
Summer Fresh Raspberry Pie. 35. This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen. Jewel's Black Raspberry Pie. 3. Raspberry Cream Pie. 19. Fresh No-Bake Fruit Pie.
From allrecipes.com


RASPBERRY CREAM PIE RECIPE WITH SOUR CREAM - DAISY BRAND
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.
From daisybrand.com


24 RASPBERRY DESSERT RECIPES - INSANELY GOOD
Plus, you only need 5 ingredients: raspberries, sugar, vanilla, lime juice, and water. It doesn’t get any easier than that. 4. White Chocolate Raspberry Trifle. This dessert combines the goodness of white chocolate, mousse, and raspberries in one breathtaking bowl.
From insanelygoodrecipes.com


RASPBERRY PIE - A BOUNTIFUL KITCHEN
Add 1 tablespoon butter and stir until mixed in. Place the remaining 3-4 cups of berries in a medium size bowl. Pour the cooked mixture over the berries in the bowl. Gently fold together. Set in refrigerator until cooled, about 30 minutes. Pour the mixture into a cooked and cooled pie shell and let sit for 3-6 hours.
From abountifulkitchen.com


PIE RASPBERRY - RECIPES | COOKS.COM
1. RASPBERRY CUSTARD PIE. Put raspberries in a prepared crust. Mix sugar, flour, eggs and milk together and pour over raspberries. Put in more milk to fill it up. ... Ingredients: 5 (flour .. milk .. raspberries .. sugar ...) 2. FROZEN RASPBERRY CREAM PIE. Read the recipe all the ... a pre-baked 9” pie shell.
From cooks.com


RASPBERRY CREAM PIE - CHARLOTTE SHARES - SUMMER IN A PIE!
Remove from heat and set aside to cool. Using an electric hand mixer, mix cream cheese and sugar for 2-3 minutes. Fold in 1 cup Cool Whip and 3 tablespoons of pie tone mixture. Spread in bottom of pie shells. Fold raspberries into the remaining pie tone mixture then spoon on top of cream cheese mixture. Refrigerate for at least 4 hours.
From charlotteshares.blog


RASPBERRY CREAM PIE - HOUSE OF NASH EATS
Preheat oven to 400 degrees F. Gently lay the rolled pie crust in the bottom of a 9-inch pie plate and prick the bottom and sides with a fork to prevent bubbles. Line the pie crust with parchment paper or aluminum foil and fill with ceramic pie weights, dried beans, rice, sugar, or even pennies.
From houseofnasheats.com


Related Search