Frozen Chocolate Raspberry Cheese Pie Recipes

EASY CHOCOLATE-RASPBERRY CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
• Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
• Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

FROZEN CHOCOLATE-RASPBERRY CHEESE PIE

Steps:

• Blend milk, cottage cheese and fruit spread in blender until smooth. Add dry pudding mix; blend 2 min.
• Pour into large bowl. Gently stir in COOL WHIP. Spoon into 8- or 9-inch pie plate; smooth top.
• Freeze 6 hours or until firm. Top with grated chocolate and raspberries just before serving.

FROZEN CHOCOLATE CHEESECAKE TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE

Steps:

• Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
• Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
• Scatter remaining raspberries over pie. Cut into wedges and serve.
• *Sold at most supermarkets and at specialty foods stores.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

FROZEN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
• Add whipped topping; stir gently until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

FROZEN RASPBERRY PIE

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.

RUTH EICHNER'S FROZEN RASPBERRY PIE

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

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.

CHOCOLATE RASPBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F(180C).
• With mixer, beat cream cheese until fluffy.
• Gradually add in sweetened condensed milk until smooth.
• Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
• Very slowly pour cheese mixture over fruit.
• Bake for 30-35 minutes or until center is almost set.
• Cool completely.
• Prepare Chocolate Glaze:.
• In small saucepan over low heat, melt chocolate squares with whipping cream.
• Cook and stir until thick and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze and chill.
• Garnish with raspberries &/or mint sprigs.