Blackraspberrycreampie Recipes

CONTEST-WINNING RASPBERRY CREAM PIE

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.

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

BLACK RASPBERRY PIE

Steps:

• If you're making your own pie dough, start by doing that. Here's my recipe.
• After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
• Just before you're ready to roll out your dough, wash and dry your berries.
• Pour them in a bowl and add the sugar (and honey if using), lemon juice, and tapioca starch. Mix together gently to combine, but be careful not to break apart all of the berries. Set aside.
• Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
• Preheat the oven to 425 degrees F.
• When the dough has chilled again, pour in the berry pie filling. Top the pie as you please (see notes for lattice instructions).
• Brush the cream on the crust. Sprinkle with the coarse sugar or regular sugar.
• Place the pie plate on a baking sheet and cover with foil.
• Bake for 25 minutes before turning the oven down to 350 degrees F. Remove the foil. Bake for an additional 40-45 minutes or until the crust is browned and the filling is bubbling.
• Cool on a wire rack almost completely before serving so the filling can set up.

FRESH RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

BLACK RASPBERRY CREAM PIE

Steps:

• Preheat oven to 375 F
• Brush pie shell with egg white.
• Bake for 5 minutes, let cool.
• Beat whipping cream on medium high until stiff peaks form. Set aside.
• Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
• Fold in whipping cream.
• Spoon mixture into pie shell.
• Cover and freeze for at least 4 hours.
• Garnish with black raspberries and lemon twist and mint.

EASY BLACK RASPBERRY DESSERT

Steps:

• Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.
• Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.

THE BEST BLACKBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
• Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
• In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
• Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
• Sprinkle the crisp topping evenly over the top.
• Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
• Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

SEEDLESS RASPBERRY/BLACKBERRY PIE

Steps:

• Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.
• Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.
• Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.