Best Raspberry And Cream Pie Recipes

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
• Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
• Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
• Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

RASPBERRY AND CREAM FROZEN YOGURT PIE

Steps:

• Coat 9 inch pie plate with nonstick cooking spray; set aside.
• Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
• Mix crumbs and 1/4 cup sugar substitute in small bowl.
• Stir in butter until crumbs are moistened.
• Press crumb crust into bottom and slightly up side of prepared pie plate.
• Refrigerate while making filling.
• FILLING:.
• Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
• Add whipped topping; mix until just combined.
• Spoon filling into crust and spread to edges.
• Freese at least 4 hours or until frozen.
• Remove from freezer about 20 to 30 minutes before cutting into slices.
• Garnish with raspberries, if desired.

RASPBERRY AND CREAM PIE

Steps:

• Prepare and bake pie crust as per directions on package or recipe. Cool completely.
• For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
• Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
• Add gelatin. Stir until dissolved.
• Stir in raspberries.
• Refrigerate until slightly thickened.
• For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
• Beat at medium speed of electric mixer until smooth.
• Beat in whipped cream.
• Spread half of cream mixture in bottom of cooled baked pie crust.
• Top with half of raspberry mixture.
• Repeat layers.
• Refrigerate 1 hour.
• For drizzle, combine chocolate and shortening in small microwave-safe bowl.
• Microwave at 50% (MEDIUM) for 1 minute. Stir.
• Repeat until melted and smooth.
• (Or, melt on rangetop in small saucepan on very low heat.)
• Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
• Stir in milk, a little at a time, until mixture is of desired consistency.
• Drizzle over raspberry layer and edge of crust.
• Refrigerate at least 1 to 2 hours before serving.