Raspberry Angel Cream Pie Recipes

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RASPBERRY LEMONADE PIE



Raspberry Lemonade Pie image

This creamy lemon pie with raspberries makes an elegant dessert for special occasions.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 15m

Yield 16

Number Of Ingredients 7

1 ½ cups boiling water
1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin
4 ounces PHILADELPHIA Cream Cheese, softened
½ (12 ounce) can frozen lemonade concentrate, thawed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
2 (6 ounce) HONEY MAID Graham Pie Crusts

Steps:

  • Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
  • Stir in COOL WHIP and berries. Pour into crusts.
  • Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 29 g, Cholesterol 7.9 mg, Fat 9.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4.5 g, Sodium 178 mg, Sugar 20.6 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.

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 TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

ANGEL PIE



Angel Pie image

A lemon cream pie with a meringue crust.

Provided by Ann

Categories     Desserts     Pies     Vintage Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

4 egg whites
¼ teaspoon cream of tartar
1 cup white sugar
4 egg yolks
½ cup white sugar
2 teaspoons lemon zest
⅓ cup lemon juice
1 ⅛ cups heavy cream
1 teaspoon lemon zest

Steps:

  • Preheat oven to 250 degrees F ( 120 degrees C).
  • Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
  • Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
  • Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g

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.

RASPBERRY ANGEL PIE



Raspberry Angel Pie image

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

2/3 cup egg white, at room temperature (about 4 eggs)
1/8 teaspoon salt
1 1/3 teaspoons vinegar
1 1/2 teaspoons water
1 cup sugar
1/2 teaspoon almond flavoring
3 ounces raspberry Jell-O gelatin
1 1/4 cups boiling water
1 cup fresh raspberry
1 cup whipping cream

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

LEMON RASPBERRY ANGEL FOOD CAKE



Lemon Raspberry Angel Food Cake image

A lemon angel food cake is filled with lemon curd, lemon Mascarpone cream, and fresh raspberries, then topped with mounds of fresh whipped cream!

Provided by Sarah @ The Gold Lining Girl

Categories     Dessert - cake

Time 1h5m

Number Of Ingredients 16

4 egg yolks (at room temperature)
Zest of 3 lemons
1/3 c. fresh lemon juice
1/2 c. sugar
pinch of salt
3 tbsp. unsalted butter (softened)
1/2 c. heavy cream
1 tbsp. powdered sugar
1 - 6 oz. container Mascarpone cheese (softened)
1/3 c. lemon curd
1 - 6 oz. container fresh raspberries
1 box angel food cake mix
juice and zest of 2 lemons
1 c. water
2 c. heavy cream
2 tbsp. powdered sugar

Steps:

  • In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  • Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  • Remove from heat and add the butter. Mix until smooth.
  • Transfer the curd to a small bowl and cover with plastic wrap.
  • Refrigerate until chilled, about 30 minutes.
  • In a large mixing bowl, combine heavy cream and powdered sugar.
  • Beat on high speed until soft peaks form, about 3-5 minutes.
  • Beat in Mascarpone cheese. Mix until smooth.
  • Fold in the 1/3 c. lemon curd.
  • In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
  • Beat until light and fluffy, or about 1 minute.
  • Pour into an ungreased angel food cake pan.
  • Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
  • Invert on a bottle top (or other rack), and cool completely.
  • Run a knife around the edges to loosen the cake, and remove it to a serving plate.
  • Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
  • Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
  • Evenly spread the Mascarpone cream mixture into the cake's tunnel.
  • Top the Mascarpone cream evenly with the remaining lemon curd.
  • Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
  • Replace the top of the cake.
  • In a large mixing bowl, combine heavy cream and powdered sugar.
  • Beat on high speed until soft peaks form, 3-5 minutes.
  • "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
  • Store in refrigerator. EAT!!!

RASPBERRY WHIPPED CREAM



Raspberry Whipped Cream image

Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1/2 pint (about 1 cup) fresh raspberries, plus more for garnish
1 tablespoon confectioners' sugar, plus more to sweeten
1 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
  • Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

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