Raspberry Royal Pie Recipes
ROYAL RASPBERRY CAKE
My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH RASPBERRY PIE
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
RASPBERRY ROYALE
Steps:
- Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
- Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.
RASPBERRY ROYAL PIE
Raspberry Royal Pie--the producer group's 'signature pie'--showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat all of the crust ingredients until well mixed. Refrigerate for 30 minutes. Pat into an ungreased 9-in. pie pan. Bake at 400 degrees F for 10-12 minutes or until golden brown. Cool. Drain the raspberries, reserving syrup; set aside. Combine the sugar and cornstarch in a saucepan; add water and raspberry syrup. Simmer until thick, stirring constantly. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 51.6 g, Cholesterol 67.8 mg, Fat 29.4 g, Fiber 5.2 g, Protein 2.6 g, SaturatedFat 14.9 g, Sodium 159 mg, Sugar 37 g
RUTH EICHNER'S FROZEN RASPBERRY PIE
Provided by Molly O'Neill
Categories dessert
Time 1h20m
Yield One 9-inch pie
Number Of Ingredients 6
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.
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spray pan with cooking spray.
- In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
- Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
- Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
RASPBERRY ROYALE
Make and share this Raspberry Royale recipe from Food.com.
Provided by susie cooks
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries.
- Fill each glass with champagne.
- Enjoy!
RASPBERRY ROYAL PIE
Make and share this Raspberry Royal Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the crust add flour, pecans, butter, sugar, vanilla and salt in a bowl and mix well.
- Refrigerate for 30 minutes.
- Pat into an ungreased 9-inch pie pan.
- Bake at 400 degrees for 10-12 minutes or until golden brown.
- Cool.
- For the filling drain raspberries and reserve syrup; set syrup aside.
- In a saucepan add sugar, cornstarch, water and raspberry syrup.
- Simmer until thick, stirring constantly.
- Remove from heat and fold in raspberries.
- Pour into crust.
- Chill for 2 hours or until firm.
- Add a dollop of whipped cream to each slice and serve.
- Garnish with some fresh raspberries.
Nutrition Facts : Calories 479.8, Fat 22.4, SaturatedFat 10.3, Cholesterol 40.7, Sodium 159.8, Carbohydrate 68.1, Fiber 6.5, Sugar 37.5, Protein 4.5
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