RASPBERRY PIE RECIPE USING FROZEN RASPBERRIES RECIPES

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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

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.

RASPBERRY COULIS RECIPE | MYRECIPES



Raspberry Coulis Recipe | MyRecipes image

This raspberry coulis sauce is a handy trick for any cook who wants an easy way to dress up dessert. Besides adding extra zip to our almond torte, it's good over plain pound cake and turns vanilla ice cream into a cheery sundae. The sauce keeps up to 1 week tightly covered and refrigerated. You can gently reheat over low heat before serving, if you like.

Provided by MyRecipes

Total Time 20 minutes

Yield Makes 1 cup

Number Of Ingredients 3

2 cups fresh or frozen raspberries
About 1/2 cup sugar
About 1 tbsp. lemon juice

Steps:

  • In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.
  • Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.
  • Note: Nutritional analysis is per 2-tbsp. serving.

Nutrition Facts : Calories 64 calories, CarbohydrateContent 16 g, FatContent 0.2 g, FiberContent 1.4 g, ProteinContent 0.3 g, SodiumContent 0.5 mg

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