CONTEST-WINNING RASPBERRY CREAM PIE
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
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.
BLACK RASPBERRY PIE
My black raspberry pie recipe can be made with fresh or frozen black raspberries
Provided by Sarah Mock
Categories Dessert Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 45 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Nutrition Facts : ServingSize 1, Calories 214 kcal, Carbohydrate 43 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 113 mg, Fiber 6 g, Sugar 29 g, UnsaturatedFat 2 g
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
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.
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
BLACK RASPBERRY ICE CREAM
I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I've managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!
Provided by David Pinkus
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
- Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
- Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
- Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
- Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
- Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 32.1 g, Cholesterol 128.6 mg, Fat 23.6 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 14.2 g, Sodium 48.2 mg, Sugar 27 g
BLACK-RASPBERRY CRUMB CAKE
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden brown and the berries burst with their sweet juices. Martha made this recipe on episode 702 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
- In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
- Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
- Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
- Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
- Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.
BLACK RASPBERRY CREAM PIE
Make and share this Black Raspberry Cream Pie recipe from Food.com.
Provided by GingerlyJ
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 375.
- brush pie shells with egg whites and bake for 5 minutes.
- in a mixing bowl beat whipping cream until stiff peaks form.
- in another bowl, beat cream cheese.
- add preserves and beat on low.
- fold in whipping cream and add to pie shell.
- chill for 4-24 hours.
- garnish with fresh berries.
Nutrition Facts : Calories 455.6, Fat 28.2, SaturatedFat 13.9, Cholesterol 72, Sodium 292.1, Carbohydrate 47.8, Fiber 1.1, Sugar 30.8, Protein 4.2
BLACK RASPBERRY CREAM PIE
I got this from Better Homes and Gardens. Couldn't find black raspberry spread, so I just used red raspberry. Turn out great! Huge hit and a birthday party!
Provided by Elisa E
Categories Frozen Desserts
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F
- Brush pie shell with egg white.
- Bake for 5 minutes, let cool.
- Beat whipping cream on medium high until stiff peaks form. Set aside.
- Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
- Fold in whipping cream.
- Spoon mixture into pie shell.
- Cover and freeze for at least 4 hours.
- Garnish with black raspberries and lemon twist and mint.
Nutrition Facts : Calories 444.4, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 283.4, Carbohydrate 45.6, Fiber 0.8, Sugar 29.5, Protein 4.5
EASY BLACK RASPBERRY DESSERT
A simple, yet elegant dessert with only 3 ingredients. For a low-calorie version of this dessert, omit the ice cream. You may want to sprinkle some sugar on top of the raspberries to finish off the look.
Provided by MARYILEE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.
- Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 30.2 g, Cholesterol 9.2 mg, Fat 2.5 g, Fiber 4.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 24 mg, Sugar 25.7 g
BLACK RASPBERRY BARS
Black raspberries are a rare treat. Their flavor is sweeter than raspberries and more intense than blackberries. Black raspberries and black raspberry preserves can be hard to find if you don't live in a region where they're common. These bars also taste divine with apricot jam or fruit preserves of your choice. -Penny Carey, Oxford, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts., Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top., Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts :
More about "blackraspberrycreampie recipes"
BLACK RASPBERRY CREAM PIE - SIMPLE AND SEASONAL
From simpleandseasonal.com
AMISH RASPBERRY CREAM PIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE BEST BLACK RASPBERRY PIE - MISS ALLIE'S KITCHEN
From missallieskitchen.com
RASPBERRY BLACKBERRY CRISP | RECIPE FROM 30DAYSBLOG
From thirtyhandmadedays.com
BLACK RASPBERRY PIE RECIPE | VIDEO HOW TO MAKE …
From radacutlery.com
BLACK RASPBERRY ICE CREAM | BAKED BY RACHEL
From bakedbyrachel.com
BLACK RASPBERRY CREAM PIE - BETTER HOMES & GARDENS
From bhg.com
4/5 (33)Calories 294 per servingTotal Time 4 hrs 15 mins
- Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
- In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
- In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
BLACK-BOTTOM RASPBERRY CREAM PIE RECIPE | EPICURIOUS
From epicurious.com
BLACKBERRY CREAM CHEESE PASTRIES - JUST A TASTE
From justataste.com
BLACK RASPBERRY CREAM PIE | RASPBERRY CREAM PIES, RASPBERRY …
From pinterest.com
12 BLACK RASPBERRY RECIPES IDEAS - PINTEREST
From pinterest.com
BLACK RASPBERRY CREAM PIE – TRIPLE B FARMS
From shoptriplebfarms.com
BLACKBERRY CRANBERRY CRISP PIE - THE BAKER CHICK
From thebakerchick.com
BLACK RASPBERRY ICE CREAM RECIPE - FARMHOUSE 1820
From farmhouse1820.com
WILD BLACK RASPBERRY ICE CREAM PIE - SIMPLE AND DELICIOUS
From hearthandvine.com
RASPBERRY CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
BLACKBERRY CREAM PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BLACK RASPBERRY PIE AND VANILLA ICE CREAM - AMISH 365
From amish365.com
BLACKBERRY CREAM PIE - COOKIE MADNESS
From cookiemadness.net
RASPBERRY RECIPES
From bcraspberries.com
BLACK RASPBERRY CREAM PIE - RECIPE | COOKS.COM
From cooks.com
BLACK RASPBERRY PIE - HONEST & TASTY
From honestandtasty.com
EASY BLACKBERRY CRISP (ONLY 10 MINUTES!) - CHEF SAVVY
From chefsavvy.com
BLACK RASPBERRY CREAM PIE - RECIPE | COOKS.COM
From cooks.com
BLACK RASPBERRY PASTRY CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
LIGHTER TEN MINUTE BLACKBERRY CREAM PIE - PAULA DEEN
From pauladeen.com
BLACK RASPBERRY CREAM PIE RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
BLACK RASPBERRY SOUR CREAM PIE - TODAY.COM
From today.com
10 BEST BLACKBERRY CREAM CHEESE RECIPES | YUMMLY
From yummly.com
BLACKBERRY RASPBERRY PIE: THE BEST PIE RECIPE FOR SUMMER
From youtube.com
BLACKBERRY PIE - WITH FRESH OR FROZEN BERRIES - JUST SO TASTY
From justsotasty.com
BLACKBERRY PIE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BLACKBERRY PIE RECIPE (HOMEMADE PIE CRUST) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
BLACKBERRY SOUR CREAM PIE - TIDYMOM®
From tidymom.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love