Contest-Winning Raspberry Ribbon Pie Recipe

Contest-Winning Raspberry Ribbon Pie Recipe
Contest-Winning Raspberry Ribbon Pie Recipe photo by Taste of Home
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Contest-Winning Raspberry Ribbon Pie Recipe

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It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • Additional whipped cream and fresh raspberries

Directions

In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.
In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers. Yield: 8 servings.
Originally published as Raspberry Ribbon Pie in Country June/July 2002, p49

Nutritional Facts

1 piece: 345 calories, 23g fat (13g saturated fat), 69mg cholesterol, 189mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • Additional whipped cream and fresh raspberries
  1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.
  2. In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
  3. In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.
  4. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers. Yield: 8 servings.
Originally published as Raspberry Ribbon Pie in Country June/July 2002, p49

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