RASPBERRY PIE I
With black raspberries being fresh, I have made 2 of these pies this week.
Provided by Susan
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g
RASPBERRY PIE RECIPE FOR VALENTINE'S DAY
What a pretty pie! The custard-like filling is wonderful in this pie. If raspberries aren't your thing you can always change out the fruit and preserves to your liking. But, we really loved the raspberries!
Provided by Mary Wright
Categories Fruit Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. PIE CRUST
- 2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
- 3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
- 4. Set aside. Allow perserves to gel. They will be tacky to the touch.
- 5. CREAM PIE FILLING
- 6. Line up premeasured ingredients next to the stove.
- 7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
- 8. Add milk, whisking to make sure all dry ingredients are dissolved.
- 9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
- 10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
- 11. Once mixed, add back to the the milk mixture. Return to flame.
- 12. Boil for one minute, stirring constantly. Remove from flame.
- 13. Add butter and vanilla extract. Stir until mixed.
- 14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
- 15. TOPPING:
- 16. Cover the top of the pie filling with raspberries pointed side up in rows.
- 17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
- 18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
- 19. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.
EASY CHOCOLATE-RASPBERRY CHEESE PIE
My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!
Provided by Cookie Monster
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
- Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
- Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
- Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g
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