RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
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 SOUR CREAM PIE
This delicious pie uses frozen raspberries. The kids love the cookie cutter shapes on top. I came up with this one myself to help use all the raspberries I froze last summer. Top with cool whip or serve with ice cream.
Provided by Kaarin
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
- Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
- Sprinkle top with sugar.
- Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
- Cool, then keep refrigerated.
RASPBERRY -VANILLA SOUR CREAM PIE
Pie can be made with 1 pint fresh raspberries can be substituted for the frozen berries. Preparation is easy. Cooking time is the refrigerator time.
Provided by Barb in WNY
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare an 8-inch baked pie shell as directed on the package; cool.
- Beat sour cream and milk until smooth.
- Mix in dry pudding and pie mix until smooth and slightly thickened.
- Pour into pie shell.
- Refrigerate at least 1 hour.
- Just before serving, top each serving with whipped cream and raspberries.
- Refrigerate any remaining pie.
Nutrition Facts : Calories 375.6, Fat 19.6, SaturatedFat 7.6, Cholesterol 16.9, Sodium 506.6, Carbohydrate 45.9, Fiber 1.9, Sugar 20.9, Protein 4.9
CONTEST-WINNING RASPBERRY CREAM PIE
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.
SOUR CREAM RASPBERRY PIE
Make and share this Sour Cream Raspberry Pie recipe from Food.com.
Provided by laustin
Categories Pie
Time 1h14m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine fruit, flour, white sugar and sour cream ingredients and put in uncooked pieshell(10").
- Mix Brown sugar, flour and butter ingredients till crumbly then put on top of fruit.
- Bake at 450 for 15 minutes then at 50 minutes till set(frozen berries take longer).
Nutrition Facts : Calories 423.4, Fat 18.2, SaturatedFat 11.1, Cholesterol 43.1, Sodium 103.3, Carbohydrate 65, Fiber 5.3, Sugar 47.9, Protein 3.3
RASPBERRIES WITH SOUR CREAM CUSTARD
Every summer, my grandmother would treat us to her garden-fresh berries and this delicate, piquant soft custard sauce.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.
Nutrition Facts :
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