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.
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.
Time 6h30m Number Of Ingredients 14 Steps:
Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack. Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more. Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day. Whip cream with confectioners’ sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.
Time 2h45m Yield 12 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
Time 15m Yield 8 servings. Number Of Ingredients 8 Steps:
In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.
Yield 4 servings Number Of Ingredients 5 Steps:
Spray pan with cooking spray. In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside. Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar. Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Time 2h Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts. Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside. Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Time 50m Yield 1 pie, 8-10 serving(s) Number Of Ingredients 10 Steps:
In a small mixing bowl, beat soft cream cheese, confectioner’s sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.). In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries. Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you’d like, as I did–keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer. Refrigerate until serving. Filling will thicken as it sets–don’t try to cut into it without letting it completely cool!
Time 1h Yield 8 servings Number Of Ingredients 11 Steps:
In a double boiler or heat-resistant bowl set over a saucepan of water, scald milk with vanilla bean. Remove bean. (It can be rinsed and reused.) Mix flour, sugar and salt. Add enough scalded milk to dry ingredients to make a slurry, stirring all the while. Return slurry to milk in double boiler and cook, stirring frequently until thickened. In a stand mixer, beat together egg yolks and whole egg. While beating, temper eggs with a few spoonfuls of thickened milk. Slowly add the rest of thickened mixture to eggs. Transfer to double boiler and cook over simmering water, stirring constantly, until mixture thickens to the consistency of thick custard. Strain and cool to room temperature. Fold in whipped cream. Pour mixture into baked pie shell. Cover with raspberries. Melt jelly over very low heat, stirring, until liquid. Pour or brush evenly over raspberries. Chill.
Time 10m Yield 9 servings Number Of Ingredients 7 Steps:
Mix cookie crumbs and butter in 8-inch square pan; press onto bottom of pan. Whisk cream cheese and fruit spread in large bowl until blended. Gradually whisk in milk. Add pudding mix; beat 2 min. Stir in 2 cups COOL WHIP. Spoon over crust. Refrigerate 3 hours. Serve topped with remaining COOL WHIP.
More about “raspberry cream pie recipes”
Time 3h35m Yield 1 pie Number Of Ingredients 11 Steps:
Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan, set aside. Beat cream cheese and sugar until smooth. Whip cream and gently fold into cheese mixture. Soak gelatin in water 5 minutes in the top of a double boiler, over hot water. Stir gelatin mixture until completely dissolved. Stir gelatin into cream cheese mixture. Fold in raspberries. Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.
