Best Mile High Raspberry Pie Recipes

Mile High Raspberry Pie image

Provided by jfresh444

Categories Pie

Time 5h20m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

Steps:

Preheat oven to 350 degrees Fahrenheit.
Unroll pie crust into pie tin.
Press almonds into crust.
Bake crust 10-12 minutes, or until golden. Let cool.
Whip the cream, set aside or let chill in fridge.
Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff.
Fold whipped cream into fluffy, pink, raspberry mixture.
Pour into cool pie crust.
Freeze at least 4 hours, on until serving.

Nutrition Facts : Calories 373.4, Fat 21.6, SaturatedFat 8.9, Cholesterol 40.8, Sodium 149.2, Carbohydrate 41.8, Fiber 3.8, Sugar 27.1, Protein 5

MILE HIGH RASPBERRY PIE image

Yield 8 servings

Number Of Ingredients 10

Steps:

CRUST: Mix first 3 ingredients in a 10" pie plate. Add 2 T. milk to 1/2 oil and whip with fork. Pour into flour mixture and mix well, Press evenly over pie plate and up sides of pan with back of spoon or fingers. Bake 12 to 15 min. in preheated 425 degree oven until golden. FILLING: Beat egg whites till fluffy. Add berries, sugar and lemon juice. Beat at high speed for no less than 15 minutes. Whip cream in separate bowl, when completely whipped, fold into berry mixture incorporating it thoroughly. Fold this mix into cooled pie plate and freeze. Serve sliced, still frozen.

Mile-High Raspberry Pie image

Number Of Ingredients 16

Almond Pastry:
1/4 cup butter
1/4 teaspoon salt
2 tablespoons sugar
1 egg yolk
3/4 cup sifted flour
1/4 cup finely chopped almonds
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Filling:
1 (10- to 12-ounce) package frozen raspberries; or 2 1/2 cups fresh raspberries
1 cup sugar for frozen or 1 1/3 cups for fresh
1 tablespoon lemon juice
dash of salt
2 egg whites, room temperature
1 cup heavy cream, whipped
1/2 teaspoon almond extract

Steps:

Cream butter, salt, and sugar until light and fluffy. Add egg yolk; beat well. Stir in flour and almonds to make a stiff dough. Press into a 9-inch pie pan. Refrigerate 30 minutes, then bake for 10 minutes at 400°, until golden. Filling: Thaw raspberries if frozen. Place raspberries in large bowl of mixer. Add sugar, lemon juice, salt, and egg whites. Beat 15 minutes, or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.

Nutrition Facts : Nutritional Facts Serves