Raspberry Angel Cream Pie Recipes

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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

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 ANGEL CREAM PIE



Raspberry Angel Cream Pie image

Number Of Ingredients 18

CRUST
1/2 (15-ounce) package refrigerated pie crust (1 crust)
1/4 cup chopped walnuts or pecans
FILLING
25 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped
TOPPING
1/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon lemon juice
1 teaspoon orange liqueur, if desired
1 teaspoon red food coloring, if desired
2 cups fresh or frozen raspberries without syrup, thawed, drained
GARNISH
whipped cream
Whole raspberries

Steps:

  • Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Press walnuts into bottom of crust-lined pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are puffed. With wire whisk, beat mixture until smooth and creamy. Cover refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread over bottom of cooled baked shell. Refrigerate until thoroughly chilled, about 1 hour.In medium microwave-safe bowl, combine sugar and cornstarch mix well. Gradually stir in water, lemon juice, liqueur and food color. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes mix well. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining 1 cup raspberries. Spoon evenly over cooled filling. Refrigerate until set, 1 to 2 hours. Garnish with whipped cream and whole raspberries.. Store in refrigerator. Nutrition Per Serving: Calories 400 Protein 3g Carbohydrate 44g Fat 24g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HEAVENLY RASPBERRY PIE



Heavenly Raspberry Pie image

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

1 baked 9-inch pie shell (use your favorite)
5 cups fresh raspberries (you can use frozen)
3/4 cup sugar
1/2 cup cold water
3 tablespoons cornstarch
3 tablespoons lemon juice

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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