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Raspberry Ribbon Pie Recipe

Raspberry Ribbon Pie Recipe photo by Taste of Home

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While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. —Victoria Newman, Antelope, California

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Raspberry Ribbon Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

2 packages (3 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

Directions

In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.
Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.
Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 365 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 186 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Raspberry Ribbon Pie in Country Woman November/December 1995, p33

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Raspberry Ribbon Pie

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Reviewed on May. 08, 2013 by Stanscook

I have made this pie for years. In fact, the first time was after I had eaten it somewhere I decided to recreate it myself. My ingredients were very much the same as these. I do prefer the pastry crust to a cookie or graham cracker. They're too sweet in my opinion. The downside of putting this pie together is spreading on the second cream layer. Could be very messy. To solve that problem, I now put the second half of the cream cheese layer into a baggie, cut off one corner and pipe the mixture. Then it's easy to smooth out before adding the last of the raspberry mixture. So-o-o delicious!

Reviewed on Nov. 30, 2012 by mrsjnash1

Are you able to substitute with strawberries and strawberry jello?

Reviewed on Oct. 29, 2010 by ksb223

This recipe has been in our family for 3 generations. It's what my grown daughters ask for as their birthday dessert. Don't substitute whipped topping for the cream layer, it's not as good.