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 -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
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 :
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
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- Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
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