FROZEN MINI RASPBERRY PIES
Get a jump-start in the flavor department on these Frozen Mini Raspberry Pies with frozen lemonade concentrate and raspberry gelatin. Bring these easy no-bake mini raspberry pies to your next potluck to wow the crowd.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 24 paper-lined muffin cups.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese and remaining sugar in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended.
- Add COOL WHIP; stir with whisk until blended. Spoon over crusts.
- Freeze 2 hours or until firm. Top with raspberries before serving.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 11 g, Protein 1 g
FROZEN RASPBERRY PIE RECIPE
Frozen Raspberry Pie is your new summer dessert, go to. It requires no baking so you and your home, can both keep cool during the hot summers.
Provided by Steph Loaiza
Categories Dessert
Time 8h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 236 kcal, Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 224 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
MINI BERRY PIES
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 7
Number Of Ingredients 7
Steps:
- Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
- Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
- Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.
FROZEN RASPBERRY PIE
This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.
Provided by Messiejessie625
Categories Tarts
Time 7h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241.8, Fat 8.7, SaturatedFat 2.2, Cholesterol 4.4, Sodium 238.6, Carbohydrate 39.8, Fiber 3.8, Sugar 25.5, Protein 3.2
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
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)
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