RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
SUMMER FRESH RASPBERRY PIE
This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.
Provided by cpchef
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
- Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
- Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g
RASPBERRY SUPREME PIE
Thicken raspberries, water, tapioca, and cornstarch in a pan on stove, stirring often. Cool. Meanwhile, beat cream cheese and powdered sugar with an electric
Provided by Rose De Groot, owner
Time 20m
Yield 8-12
Number Of Ingredients 9
Steps:
- Thicken raspberries, water, tapioca, and cornstarch in a pan on stove, stirring often. Cool. Meanwhile, beat cream cheese and powdered sugar with an electric mixer until fluffy. Fold in approximately 1½ cups Cool Whip. Pour mixture into pie crust. Layer raspberry mixture over cream-cheese mixture. Top with Cool Whip & finely chopped walnuts.
Nutrition Facts :
RASPBERRY CREAM CHEESE PIE
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
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.
RASPBERRY SUPREME
This recipe comes from the Oregon Fruit Products Co website www.oregonfruit.com. Preparation time does not include time needed for the crust or the filling to cool, nor does it include the time for the finished dish to chill.
Provided by Sydney Mike
Categories Cheesecake
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE CRUST ~ Preheat oven to 350 degrees F & set out an 8"x8" baking pan.
- In a medium-size mixing bowl, blend the crust ingredients together, then spread this mixture into the 8" pan.
- Bake for 15 to 20 minutes or until lightly golden, then remove from oven & set on a wire rack to cool.
- FOR THE FILLING ~ In a medium mixing bowl, blend together the filling ingredients, then spread evenly over the cooled crust.
- FOR THE TOPPING ~ Combine the reserved syrup with enough water to equal 1 cup.
- In a sauce pan combine this syrup/water mixture & the cornstarch, cooking over medium heat & stirring constantly 2 to 3 minutes or until thickened.
- Remove from heat & cool slightly, then add the raspberries & CAREFULLY stir to combine, before setting aside to cool.
- When this mixture has cooled, pour it on top of the cheese filling before chilling completely in the refrigerator.
RASPBERRY SUPREME DESSERT
Make and share this Raspberry Supreme Dessert recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients to make the crust.
- Press into a 13x9 pan.
- For filling--------.
- Beat cream cheese and sugar until smooth.
- Fold in whipped topping.
- Spread over crust.
- Dissolve Jello in boiling water.
- Stir in frozen raspberries until Jello is about set.
- Spread over cream cheese filling.
- Chill.
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