Show Subscription Form




Raspberry Ribbon Pie Recipe
Raspberry Ribbon Pie Recipe photo by Taste of Home

Raspberry Ribbon Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.
  2. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.
  3. 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.
Originally published as Raspberry Ribbon Pie in Country Woman November/December 1995, p33

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.

Reviews for Raspberry Ribbon Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 25, 2013

Absolutely wonderful. We have made it for several yrs. My brother in law told my mother in law that it was the best pie she ever made.

MY REVIEW
Reviewed May. 8, 2013

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!

MY REVIEW
Reviewed Nov. 30, 2012

Are you able to substitute with strawberries and strawberry jello?

MY REVIEW
Reviewed Oct. 29, 2010

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.

MY REVIEW
Reviewed Aug. 11, 2010

This was very good; however, I used a deep dish pie crust and all the ingrediants would not fit into it.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT