RASPBERRY MERINGUE RECIPE RECIPES

Name: Chocolate Raspberry Pie
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 3 tablespoons sugar; 1 tablespoon cornstarch; 2 cups fresh or frozen unsweetened raspberries, thawed; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1/2 teaspoon vanilla extract; 1/2 cup heavy whipping cream, whipped; TOPPING:; 2 ounces semisweet chocolate; 3 tablespoons butter

CHOCOLATE RASPBERRY PIE RECIPE: HOW TO MAKE IT

Chocolate Raspberry Pie Recipe: How to Make It image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 34g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

CONTEST-WINNING RASPBERRY CREAM PIE RECIPE: HOW TO MAK…

Contest-Winning Raspberry Cream Pie Recipe: How to Mak… image

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

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

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, FatContent 28g fat (14g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 61g carbohydrate (46g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

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