DELICIOUS RASPBERRY RIBBON PIE RECIPE - (4.3/5)
Provided by á-176348
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6 to 8 servings.
BLUE RIBBON RASPBERRY PIE
I can see why this won a Blue Ribbon ... the sweet and tart flavors were perfectly balanced. All that's missing is a scoop of vanilla ice cream!
Provided by James Baum
Categories Pies
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400° degrees.
- 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
- 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
- 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
- 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
- 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
- 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
CONTEST-WINNING RASPBERRY RIBBON PIE
It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. , Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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
RASPBERRY RIBBONS
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Provided by mmpbb
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 74.9 mg, Sugar 10.8 g
RASPBERRY RIBBON PIE
Make and share this Raspberry Ribbon Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 9
Steps:
- For red layers, dissolve Jello and 1/4 cup sugar in 1 1/4 cup boiling water. Add the frozen raspberries and lemon juice. Stir until berries thaw. Chill until partially set.
- For white layers, blend cheese, confectioners sugar and vanilla. Fold in a small amount of whipped cream, then fold in remainder. Spread half the cheese mixture over bottom of pastry shell. Cover with half the red Jello mixture. Repeat layers and chill until set.
Nutrition Facts : Calories 3047.8, Fat 180.5, SaturatedFat 89, Cholesterol 419.6, Sodium 1717.7, Carbohydrate 337.3, Fiber 15.6, Sugar 225.7, Protein 31.5
VERY RASPBERRY PIE
We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. -Kathy Jones, West Winfield, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes., Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust., Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. Garnish with mint if desired.
Nutrition Facts : Calories 441 calories, Fat 17g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 70g carbohydrate (54g sugars, Fiber 7g fiber), Protein 4g protein.
RASPBERRY RIBBON PIE
I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell
Provided by Chabear01
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
Nutrition Facts : Calories 536.1, Fat 35, SaturatedFat 17.9, Cholesterol 85.5, Sodium 355, Carbohydrate 51.5, Fiber 2.6, Sugar 32.5, Protein 6.3
CLASSIC LEMON RASPBERRY RIBBON PIE
From a Borden's recipe booklet dated 1993. I have not made this recipe (sorry as I usually only post ones I've made) but it looks very appetizing. This is one of my planned recipes for the 4th of July celebration.
Provided by HokiesMom
Categories < 4 Hours
Time 3h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes.
- Chill thoroughly about 20 minutes in the refrigerator.
- In a large bowl, combine the sweetened condensed milk, lemon juice. Fold in the pre-whipped whipping cream.
- Spread one-third of the lemon misture into the prepared pastry shell.
- Top with raspberry mixture then remaining lemon mixture.
- Chill thoroughly.
- Garnish with fresh raspberries and/or lemon rind curls if desired.
- Make sure to refrigerate any leftovers.
Nutrition Facts : Calories 407.4, Fat 27.5, SaturatedFat 14.7, Cholesterol 78.7, Sodium 166.5, Carbohydrate 36.7, Fiber 2.2, Sugar 23.2, Protein 5.7
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