Fresh Raspberry Pie with Graham Cracker Crust
A delicious fresh raspberry pie with graham cracker crust. Enjoy!
Easy Raspberry Pie
This raspberry pie is the perfect balance of sweet and tart. The filling is nice and thick and packed with fresh raspberries. It’s quick & easy to prepare and has only 6 ingredients!
Find the full recipe here:
Fresh Raspberry Pie
Fresh Raspberry Pie
Yield: 1 Pie
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 9-inch pre-baked pie crust (can use graham cracker crust)
Directions:
In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Cool for 15 minutes.j
Put raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Serve with fresh whipped cream and enjoy!
Note: The gelatin mixture will not cover the top of the pie which leaves fresh berries exposed. If you want all of the berries covered with the gelatin mixture then you will want to make 1 1/2 batches of the gelatin mixture.
Pie Crust
Makes 2 crusts
Ingredients:
3 cups flour
1 1/2 cups shortening
1 teaspoon salt
1/2 cup cold water
1 egg, slightly beaten
1 teaspoon vinegar
Directions:
Combine flour, shortening, and salt. Mix until mixture is about the size of a pea. Combine water, egg, and vinegar. Add to flour mixture. Mix just until combined.
To blind bake (bake empty pie crust): Heat oven to 425. Put pie weights or dry beans in crust before baking. Bake for 20 minutes, remove the weights/beans, bake crust 10 more minutes, until center is golden brown.
Easy Raspberry-Peach Pie Recipe | Pillsbury
Put a twist on Peach pie with this easy dessert recipe. Start with a Pillsbury frozen Pie Crust, add your peach-raspberry filling, sprinkle a streusel topping over filling, then bake. This homemade pie recipe will be your go-to dessert all summer long!
Create this Raspberry-Peach Pie:
No-Bake Chocolate Raspberry Pie - Unbelievably Easy Chocolate Pie Recipe
No-Bake Chocolate Raspberry Pie - Unbelievably Easy Chocolate Pie Recipe.
This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.
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For printing check the full recipe on my blog:
#raspberrypie #nobakepie #chocolateraspberrypie
0:00 - Intro
0:31 - Preparing the raspberry sauce
1:02 - Melting the chocolate
1:16 - Preparing the crust
2:05 - Spreading the raspberry sauce layer
2:26 - Preparing the chocolate cream cheese filling
3:07 - Assembling the pie
3:45 - Decorating the pie
4:15 - Enjoying the pie
Ingredients for an 8-inch (20cm) pie
Makes about 8 servings
Oreo Cookie Crust
7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted
Chocolate Cream Cheese Filling
4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled
Raspberry Sauce
5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch
For Decoration
fresh raspberries
powdered sugar , for dusting
mini chocolate rocks
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“Outrageous” Apple Raspberry Pie
“Outrageous”
Apple Raspberry Pie
This pie is 5 years in the making! Perfecting it in its look, texture, and flavor. Made with very unique ingredients not found in most pies (such as: Honey crisp apples, vanilla extract, tapioca, and whole salted butter). It’s a MUST try recipe!! ☺
Filling Ingredients:
4 Lg. Honey Crisp apples (sliced ¼ inches thick)
1 tbs. lemon juice or ¼ fresh lemon (juiced)
½ tsp. salt
¾ cup white sugar plus 2 tbs. for raspberries
1 pint of fresh raspberries
3 tbs. or uncooked, quick cooking tapioca
½ tsp. cinnamon
2 tbs. salted butter (cut into 8 squares)
1 tsp. vanilla extract
2 tbs. cold water
Crust Ingredients:
1 frozen 9’ inch deep Pillsbury 14.1 oz. Pie Crust
1 rolled refrigerated piecrust for top of pie
Directions
Preheat oven to 375 degrees
Peel and slice the apples ¼ inches thick in a large bowl
Add 3/4 cup sugar, lemon juice, tapioca, cinnamon, vanilla extract and mix.
In a separate bowl mix 1 tbs. of sugar with the fresh raspberries (DON’T crush), set aside.
Then take a 9” frozen piecrust and fill it with ½ the amount of apples then place ½ the amount of raspberries evenly around the top of the apples and repeat with remaining apples and raspberries.
Then place butter evenly around the top of the pie.
Set aside.
Roll out refrigerated piecrust onto a cutting board – with a pastry cutter.
Cut the pastry into 10 strips.
Take five strips from longest to shortest and place across top of pie folding the ends to fit the pie edge, and repeat the process in the opposite direction. For the crimped or pinched look, take your thumb from one hand as a base, and the forefinger and thumb on your other hand and crimp the crust.
Place on a cookie sheet and bake at 375 degrees for 1 hour and bubbly .
Tip:
Honey Crisp is my apple of choice.
#appleraspberrypie #applepie #dessert #pie