Raspberry Ribbon Pie Recipe
The Raspberry Ribbon Pie is a delicious dessert that goes great with chocolate and ice cream as a topping. This raspberry ribbon pie recipe uses regular fresh raspberries in the filling as well as raspberries in the homemade crust.
Ingredients
- Dough for a single-crust deep-dish pie
- 6 onces Cream cheese (softened)
- ½ cup Confectioners' sugar
- Dash salt
- 1 cup Heavy whipping cream (whipped)
- 1 package Raspberry gelatin (3 ounces)
- 1-1/4 cup Boiling water
- 1 tablespoon Lemon juice
- 1 package-10 ounces Frozen raspberries in syrup (thawed)
Instructions
- Roll out the dough to an 8-in.-circle on a lightly floured surface; transfer to a 9-in. round pie plate. Trim the edges to 1/2 in. beyond the rim; flute the edges.
- Place in the refrigerator for 30 minutes. Preheat the oven to 425 degrees. Prepare the crust by lining it with double-thick foil.
- Then fill it with pie weights, uncooked rice, or dried beans. Place the pan on the bottom rack of the oven and bake for about 20-25 minutes, until the edge is golden brown.
- Bake for 3 to 6 minutes more after removing foil and weights. Remove to a wire rack to cool.
- Combine cream cheese, sugar, and salt in a large bowl and beat until smooth. Add cream. Fill half of the crust with cream cheese mixture. Place in the refrigerator for 30 minutes.
- Meanwhile, dissolve the gelatin in boiling water; add the lemon juice and raspberries. Top with half of the cream cheese mixture.
- Allow the remaining gelatin mixture to cool to room temperature. Let the pie sit in the refrigerator for about 30 minutes.
- Cover the top of the pie with the remainder of the cream cheese mixture. Place in the refrigerator for 30 minutes. Sprinkle with the remaining gelatin. Allow setting.
Nutrition
Calories: 514kcal
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