Best Cins Raspberry Lime Cream Pie Recipes

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RASPBERRY-LIME PIE



Raspberry-Lime Pie image

Make and share this Raspberry-Lime Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
1 (8 ounce) container Cool Whip, thawed
red food coloring, optional
1 cup fresh raspberry
1 9 inch graham cracker pie crust

Steps:

  • In a bowl, combine milk and lime juice; mix well.
  • Mixture should thicken.
  • Add Cool Whip and food coloring if desired.
  • Fold in raspberries.
  • Spoon mixture into pie crust.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 390.9, Fat 18.1, SaturatedFat 10.3, Cholesterol 16.9, Sodium 220.4, Carbohydrate 53.8, Fiber 1.4, Sugar 44.5, Protein 5.6

CREAMY LIME PIE WITH FRESH BERRIES



Creamy Lime Pie with Fresh Berries image

I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. -Anneliese Barz, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1-3/4 cups finely crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
2 tablespoons all-purpose flour
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
4 teaspoons grated lime zest
2 tablespoons lime juice
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coarsely chopped fresh cilantro
TOPPING:
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours., Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. Brush over berries.

Nutrition Facts : Calories 441 calories, Fat 21g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 370mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie 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

Time 30m

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, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

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

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

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

KEY LIME AND RASPBERRY PIES IN JARS



Key Lime and Raspberry Pies in Jars image

Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!

Provided by Culinary Envy

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 42m

Yield 6

Number Of Ingredients 11

12 graham crackers
2 tablespoons white sugar
6 tablespoons unsalted butter, melted
6 half pint canning jars
1 (14 ounce) can sweetened condensed milk
4 egg yolks
½ cup fresh lime juice
1 tablespoon grated lime zest, divided
½ cup heavy whipping cream
1 teaspoon white sugar
1 cup fresh raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
  • Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
  • Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
  • Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
  • Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
  • Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
  • Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

This creamy pie is quick and easy. We're big fans of raspberry, so our taste buds were excited with each bite. We bet this would be lovely with strawberry too. A sweet summer pie!

Provided by Nancy Eickenberg

Categories     Pies

Time 40m

Number Of Ingredients 10

1 can(s) Solo raspberry filling (strain if you don't like seeds)
3/4 c sugar
1/3 c all-purpose flour
1/4 tsp salt
2 c whole milk
3 slightly beaten egg yolks
2 Tbsp butter
1 tsp vanilla
1 pkg Cool Whip, 8 oz
pre-baked single pie crust

Steps:

  • 1. In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium-high heat until bubbly. Cook and stir 2 more minutes. Remove from heat.
  • 2. Stir in a moderate amount of hot mixture into yolks. Immediately return to hot mixture, put back on the stove and stir and cook another 2 minutes stirring constantly.
  • 3. Remove from heat. Add butter and vanilla.
  • 4. Place Saran Wrap or wax paper directly onto mixture until cooled.
  • 5. Pour into pie shell. Spread raspberry filling over vanilla filling; top with Cool Whip and refrigerate.

CIN'S "RASPBERRY-LIME CREAM PIE"



Cin's

FRESH RASPBERRIES FOR Cin's "RASPBERRY-LIME CREAM PIE" I HAD SEVERAL BOXES OF FRESH RASPBERRIES I NEEDED TO USE (I DIDN'T WANT TO HAVE TO PITCH THEM OUT IN A DAY OR TWO) SOOOOOO, I MADE A PIE TODAY...IT TURNED OUT YUUMMMIE!!! One of my original recipes....and personal photos.

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Pies

Number Of Ingredients 6

1 - graham cracker crumb crust (ready made)
2 - egg yolks (save whites for later)
1 can(s) fat free sweetened condensed milk, (14 oz)
1/2 cup(s) key lime juice
1 teaspoon(s) key lime zest
8 ounce(s) of fresh raspberries

Steps:

  • Preheat the oven to 350 dF.
  • Combine the egg yolks and condensed milk until well mixed. Stir in the key lime juice and zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Pour the raspberry-lime filling into the READY-BAKE graham cracker crust. Bake for 20 min's.
  • When pie is finished baking removed from over, and turn temp. up to 425 dF.
  • Using the leftover egg whites (saved above) make meringue. In a med bowl beat egg whites until frothy. Add 1/2 t cream of tartar and gradually add 3 to 4 T sugar; beat on high until thickens. Add in 1 t pure vanilla and continue beating until stiff peaks form.
  • Put meringue all over warm pie and seal to the edges of the crust. Bake for approx. 15 to 20 min's (until beautifully golden).
  • Cool to room temperature, then cover and put in refrig for at least a couple of hours before serving.
  • Enjoy!!!

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