Heavenly Raspberry Pie Recipes
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
RASPBERRY ANGEL PIE
Make and share this Raspberry Angel Pie recipe from Food.com.
Provided by Bluenoser
Categories Gelatin
Time 16h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Meringue shell:.
- Beat all ingredients together til they are really stiff and glossy.
- Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
- Preheat oven to 400°F, and turn it OFF.
- Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
- The shell will be a pale beige.
- If it has cracked, the oven is too hot.
- If it is tough, the oven was too cool.
- Filling:.
- Add boiling water to the jello powder, stir til powder is dissolved.
- Chill until mixture is consistency of egg whites.
- Mash fresh raspberries slightly.
- Whip cream til stiff and fold both into the jello.
- Chill until mixture holds its shape when dropped from a spoon.
- Spoon into prepared meringue shell.
- Chill for several hours.
- Garnish with sweetened whipped cream and whole raspberries at serving time.
- If desired, raspberries could be substituted with strawberries.
Nutrition Facts : Calories 259.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 131.7, Carbohydrate 37.4, Fiber 1, Sugar 35, Protein 3.8
HEAVENLY RASPBERRY PIE
When raspberries are in season and cheap this is requested over and over by my family. It is a combination of cooked and fresh raspberries. It takes awhile to make but only because it has to chill so long so plan ahead. But you will love it greatly. Serve with whipped cream with a bit of almond flavoring in it.
Provided by cooking with love
Categories Dessert
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pie crust as directed and bake. Set aside.
- In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
- Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
- Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
- Serve with remaining cup of berries and whipped cream.
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- In a food processor, pulse together flour, salt, and sugar to mix. Add butter and lard and pulse 3-5 times, till mixture resembles cornmeal, with a few pea-sized chunks of fat. Add ice water one tablespoon at a time, until dough just holds together.
- Form dough into two balls and flatten into disks. Wrap in plastic and refrigerate one hour or longer. Roll and fit pie tin with one round of crust; trim edges to just a bit wider than pie plate. Place in fridge while preparing filling.
- In a large bowl, combine the sugar, tapioca, cornstarch, and raspberries; let stand for 15 minutes.
- Roll out remaining dough to at least a 12-inch circle. Cut into strips 1-1¼ inches wide. On a silpat or piece of parchment, weave strips into a lattice crust. Start with your two longest strips crossing over in the center. See link below for more details. You can also not weave, but instead, lay half the strips in one direction, and lay the other half over them perpendicular to the first set. Space the strips so that the lattice will cover all the fruit filling. Slide Silpat or parchment onto a flat baking sheet and chill for a few minutes to let dough firm up slightly, but not so long that it gets hard and brittle.
HEAVENLY RASPBERRY CREAM PIE RECIPE (IN 9 EASY STEPS ...
From yourwanderingfoodie.com
Cuisine AmericanTotal Time 2 hrs 5 minsCategory DessertPublished 2021-03-15
- Make/buy your pastry! Whether you choose to buy or make your shell/shells no judgement here. Bake your crusts and then cool them because they will need to be cooled before you assemble the pies.
- Make the raspberry filling. This should be the first step only because it has to be completely cooled before we begin to fill the pies. So let’s start there.
- 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.
- Once your filling is thickened and the raspberries are mostly broken down (there will be a few that aren’t) take the pan off the burner and transfer to another dish where it can cool.
- While the raspberry filling is cooling, let’s start the cream filling. There are two steps to this part. So first, you will need an electric mixer or a stand mixer.
- The next step is to beat the cream cheese till it’s very smooth and then add the icing sugar and vanilla. Once it’s all smooth and creamy, gently fold in your whipped cream.
- Last step is assemble! So you should have your cooled pie shells, chilled raspberry filling and your cream cheese filling. Take your pie shell and put about 2 cups in.
- Be careful with this step as you don’t want the raspberry to mix into the cream cheese filling. Spread gently and add more raspberry filling if needed.
- And last, you chill the pie for 1-2 hours or if making tarts, 30 minutes is good! And finally, you get to enjoy your beautiful creation! What do you think?
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