Taste of Home
Raspberry Ribbon Pie
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 8 servings.
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
Ingredients
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Dough for single-crust deep-dish pie
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6 ounces cream cheese, softened
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1/2 cup confectioners' sugar
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Dash salt
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1 cup heavy whipping cream, whipped
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1 package (3 ounces) raspberry gelatin
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1-1/4 cups boiling water
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1 tablespoon lemon juice
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1 package (10 ounces) frozen raspberries in syrup, thawed
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes.
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4.
Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes.
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5.
Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts
1 piece: 514 calories, 35g fat (22g saturated fat), 98mg cholesterol, 325mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 6g protein.
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