NO-BAKE RASPBERRY CREAM PIE RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 12
Steps:
- Set raspberries out to thaw or microwave a few seconds at a time on HIGH. Set aside. Put the crust in the freezer until needed. Make the cream cheese layer: In a mixing bowl and using a mixer, beat the cream cheese and sugar together until smooth, 1 minute. Using a spatula, gently fold in 2/3 of the tub of Cool Whip, just until incorporated. Spoon mixture into crust. Refrigerate until needed. Make the raspberry topping: Whisk together the sugar, cornstarch, and salt in a medium, heavy saucepan. Whisk in water until smooth. Set on burner and turn heat to medium. Using a spoon, stir in corn syrup and raspberries. Cook until mixture thickens, 10-12 minutes, stirring constantly. (Don't boil the mixture.) Remove from heat and cool completely before finishing the pie. (To speed cooling, I filled a larger pot half full of ice and water and set the pot of raspberry topping over it, stirring constantly until completely cool, about 10 minutes.) Finish the pie: Spoon cooled raspberry mixture evenly over the cream cheese layer. Refrigerate 3-4 hours before serving. To serve, garnish around edges of pie with small dollops of the reserved Cool Whip or dollop individual slices.
NO-BAKE CHOCOLATE RASPBERRY CREAM PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Fourth of July Kid-Friendly Quick & Easy High Fiber Backyard BBQ Raspberry Chill Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
- Scatter remaining raspberries over pie. Cut into wedges and serve.
- *Sold at most supermarkets and at specialty foods stores.
NO-BAKE RASPBERRY PIE
To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!
Provided by Jan Nelson
Categories No-Bake Pies
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g
RASPBERRY CREAM PIE
Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.
Provided by The Sweet and Sour Baker
Categories Desserts Pies No-Bake Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
- Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
- Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
- Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
- Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
NO-BAKE CHOCOLATE-RASPBERRY CREAM PIE
Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here's a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July '09 issue of bon appetit. To make the creme fraiche try recipe #57607
Provided by Realtor by day
Categories < 4 Hours
Time 2h30m
Yield 10 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place broken cookies in fodd processor. Using on/off turns, process until finely ground. Place chocolate chips, butter and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumbs onto bottom and up sides of a 9" pie dish (do not pack firmly). Chill crust while preparing filling.
- Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until they begin to break apart and filling turns pink. Transfer filling into crust. Chill until filling is set, about 2 hours.
- Scatter remaining berries over pie. Cut and serve.
- Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie.
Nutrition Facts : Calories 456.2, Fat 23.8, SaturatedFat 13.6, Cholesterol 50.5, Sodium 315.9, Carbohydrate 59.1, Fiber 4.8, Sugar 42.6, Protein 7.4
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