BETTY CROCKER RASPBERRY PIE RECIPE RECIPES

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FROZEN CHOCOLATE-RASPBERRY PIE RECIPE - BETTYCROCKER.COM



Frozen Chocolate-Raspberry Pie Recipe - BettyCrocker.com image

Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 5

1 quart (4 cups) raspberry sherbet
1 cup hot fudge topping, slightly warmed
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
1 cup Cool Whip frozen whipped topping, thawed
1/2 cup fresh raspberries

Steps:

  • Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  • Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  • To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

Nutrition Facts : FatContent 2 , ServingSize 1 Serving, TransFatContent 1 g

RASPBERRY RHUBARB PIE RECIPE - BETTYCROCKER.COM



Raspberry Rhubarb Pie Recipe - BettyCrocker.com image

The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.

Provided by Brooke Lark

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

3 cups fresh or frozen rhubarb
3 cups fresh or frozen raspberries
6 tablespoons butter, melted
2 tablespoons vanilla
1 1/2 cups sugar
1/2 cup Gold Medal™ all-purpose flour
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 quart vanilla ice cream

Steps:

  • Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  • Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
  • Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
  • Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  • Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Nutrition Facts : ServingSize 1 Serving

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