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.
RASPBERRY PIE WITH CHAMBORD
to choose the best berries make sure you choose berries without soft spots discoloration or mold. Berry should not stick together when you tilt the box if they are free of mold. Do not wash berries until ready to use. Refrigerate unwashed and untrimmed berries in a single layer in a moisture proof container. Store berries, raspberries, blackberries boysen- berries and strawberries in the refrigerator for 2 to 3 days. Store blueberries in a single layer in a moisture proof container for up to five days.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Pies
Number Of Ingredients 11
Steps:
- preheat oven to 375°. Prepare pastry for single crust pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12 inch circle. Wrap pastry circle around rolling pin, unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
- For filling, in a large bowl mix granulated sugar and cornstarch. Add 5 cups raspberries and Chambord; toss gently to coat. If using frozen raspberries, let mixture stand about 45 minutes or until berries or partially thawed but still icy.. Transfer filling into pastry lined pie plate.
- To prevent over Browning, cover edges pie with foil. Bake for 30 minutes, or if frozen berries are used bake for 50 minutes. Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.
- Before serving, in a medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until mixed. Set aside. In another medium bowl beat cream on medium speed until soft peaks form, tips curl. Fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten. Fold in remaining whipped cream. Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional raspberries. Makes eight servings.
- pastry for single crust pie: in medium bowl, stir together 1 1/4 cup flour and 1/4 teaspoons salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture. Toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, 4 to 5 tablespoons total, until all of the flour mixture is moistened. Shape into a ball.
CHAMBORD CREAM
I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.
Nutrition Facts : Calories 145 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 33mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY PIE WITH CHAMBORD
Make and share this Raspberry Pie With Chambord recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
- Filling--in a bowl, combine sugar and cornstarch.
- Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
- Transfer filling to pastry-lined pie plate.
- To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
- Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Beat in powdered sugar, vanilla, and salt until combined; set aside.
- In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
- Fold in remaining whipped cream.
- Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
- Expect the pie to be juicy.
Nutrition Facts : Calories 258.2, Fat 12.5, SaturatedFat 7.5, Cholesterol 42.3, Sodium 41.1, Carbohydrate 36.6, Fiber 5, Sugar 27.1, Protein 2.2
RASPBERRY JAM WITH CHAMBORD
I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.
Provided by mary winecoff
Categories Raspberries
Time 30m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
- Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.
Nutrition Facts : Calories 555.4, Fat 0.5, Sodium 2.1, Carbohydrate 142.4, Fiber 5, Sugar 136.2, Protein 0.8
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