Ruth Eichners Frozen Raspberry Pie Recipes

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FROZEN RASPBERRY PIE



Frozen Raspberry Pie image

This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

Provided by Messiejessie625

Categories     Tarts

Time 7h

Yield 8 serving(s)

Number Of Ingredients 11

1/2 teaspoon cream of tartar
2 tablespoons skim milk
1 tablespoon butter
32 chocolate wafers
1/4 teaspoon salt
1/4 cup confectioners' sugar
1/2 cup granulated sugar
3 cups raspberries
2 tablespoons canola oil
2 large egg whites, room temperature
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
  • To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
  • To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
  • Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.
  • Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.

Nutrition Facts : Calories 241.8, Fat 8.7, SaturatedFat 2.2, Cholesterol 4.4, Sodium 238.6, Carbohydrate 39.8, Fiber 3.8, Sugar 25.5, Protein 3.2

RUTH EICHNER'S FROZEN RASPBERRY PIE



Ruth Eichner's Frozen Raspberry Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h20m

Yield One 9-inch pie

Number Of Ingredients 6

1 recipe Middlebury pie crust
3 tablespoons flour
1 cup sugar, plus 1 tablespoon for sprinkling
1 rounded tablespoon instant tapioca
5 cups frozen raspberries, barely thawed
1 tablespoon heavy cream

Steps:

  • Preheat the oven to 450 degrees. Roll out 1 dough round between 2 sheets of wax paper and line a 9-inch pie pan with it. Prick the bottom and sides, trim the sides to a -inch overhang and chill for 30 minutes.
  • Combine the flour, 1 cup of sugar and the tapioca and, using a fork, combine with the raspberries, leaving as many frozen clumps as possible. Pour this mixture into the pie shell. Roll out the other round between sheets of wax paper, cut a decorative vent in it and lay it over the fruit. Crimp the edges together firmly and flute.
  • Brush the top of the pie with the cream and sprinkle with the remaining tablespoon of sugar. Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 35 more minutes, or until the berries in the middle of the pie are visibly bubbling.

FROZEN RASPBERRY PIE RECIPE



Frozen Raspberry Pie Recipe image

Frozen Raspberry Pie is your new summer dessert, go to. It requires no baking so you and your home, can both keep cool during the hot summers.

Provided by Steph Loaiza

Categories     Dessert

Time 8h25m

Number Of Ingredients 9

1½ cups crushed oreos
¼ cup butter (melted)
8 ounces cream cheese ((room temperature))
¾ cup powdered sugar
10 ounces frozen raspberries (thawed)
½ cup strawberry raspberry juice ((you can also use raspberry cranberry if you want))
1 teaspoon lemon juice
2 cups cool whip
1 cup fresh raspberries (for topping)

Steps:

  • In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
  • Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.

Nutrition Facts : Calories 236 kcal, Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 224 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving

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