Raspberry Angel Pie Recipes

GERMAN CHOCOLATE ANGEL PIE II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
• In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• 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 raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

RASPBERRY ANGEL CAKE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
• Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

RASPBERRY TRIFLE

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.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

RASPBERRY ANGEL PIE

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.

LEMON RASPBERRY ANGEL FOOD CAKE

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!!!