Contest-Winning Raspberry Ribbon Pie
TOTAL TIME: Prep: 15 min. Bake: 10 min. + chilling
YIELD: 8 servings.
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.
Ingredients
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1 cup crushed vanilla wafers (about 30 wafers)
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1/4 cup butter, melted
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1 package (3 ounces) raspberry gelatin
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1 cup boiling water
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1/4 cup sugar
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1 cup fresh raspberries
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1 tablespoon lemon juice
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3 ounces cream cheese, softened
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1/3 cup confectioners' sugar
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1 teaspoon vanilla extract
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Pinch salt
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1 cup heavy whipping cream
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Additional whipped cream and fresh raspberries
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 piece: 345 calories, 23g fat (13g saturated fat), 69mg cholesterol, 189mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 3g protein.
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