Raspberry Pie With Chambord Recipes

RASPBERRY PIE WITH CHAMBORD

Raspberry Pie With Chambord image

Make and share this Raspberry Pie With Chambord recipe from Food.com.

Provided by ratherbeswimmin

Categories Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

pastry dough, for single pie crust
3/4 cup sugar
3 tablespoons cornstarch
5 cups fresh red raspberries (or frozen)
1/4 cup Chambord raspberry liquor
1 (3 ounce) package cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla
salt (a dash)
3/4 cup whipping cream
fresh red raspberries

Steps:

Preheat oven to 375.
Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
Filling--in a bowl, combine sugar and cornstarch.
Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
Transfer filling to pastry-lined pie plate.
To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Beat in powdered sugar, vanilla, and salt until combined; set aside.
In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
Fold in remaining whipped cream.
Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
Expect the pie to be juicy.

Nutrition Facts : Calories 258.2, Fat 12.5, SaturatedFat 7.5, Cholesterol 42.3, Sodium 41.1, Carbohydrate 36.6, Fiber 5, Sugar 27.1, Protein 2.2

CHOCOLATE RASPBERRY PIE

Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

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.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

CHAMBORD CREAM

Chambord Cream image

I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

3 ounces cream cheese, softened
3 tablespoons plus 2 teaspoons Chambord raspberry liqueur, divided
3 tablespoons seedless raspberry jam
1 cup heavy whipping cream
Assorted fresh fruit

Steps:

Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

Nutrition Facts : Calories 145 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 33mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY JAM WITH CHAMBORD

Raspberry Jam With Chambord image

I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.

Provided by mary winecoff

Categories Raspberries

Time 30m

Yield 6 cups

Number Of Ingredients 5

Ingredients

3 1/4 cups raspberries, crushed (about 5 cups)
4 cups granulated sugar
3 tablespoons lemon juice
1 (6 ounce) envelope liquid fruit pectin
1/3 cup framboise liqueur or 1/3 cup raspberry liqueur

Steps:

Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.

Nutrition Facts : Calories 555.4, Fat 0.5, Sodium 2.1, Carbohydrate 142.4, Fiber 5, Sugar 136.2, Protein 0.8

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