Frozen Chocolate Raspberry Pie Recipes

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 CHOCOLATE-RASPBERRY PIE

Steps:

• Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
• Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
• To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

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.

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.

CHOCOLATE RASPBERRY DESSERT

Steps:

• In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth., Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. , Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

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.

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.

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 LEMONADE PIE RECIPE

Steps:

• Heat oven to 350 degrees.
• Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
• In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
• In a food processor blend the raspberries and sugar together until smooth.
• Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
• Cove the pie pan with foil and freeze for about 3 hours.
• Thaw slightly before serving.
• (You will have a little lemon filling left over after filling your pie crust)