Raspberry Ribbon Pie Recipe
- 6 ounces 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
- 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.
1 slice: 365 calories, 22g fat (12g saturated fat), 57mg cholesterol, 186mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 4g protein.
Reviews for Raspberry Ribbon Pie
"It's been decades since I made this recipe in fact not since 1976 because in fact it wasn't printed first in Country Woman 1995 but Good Housekeeping 1976. But it was as great now as it was when I first made it. I have a hint from the GH book. Before preparing the cream cheese make the jello first. Add the frozen raspberries to the jello and put in fridge stir at intervals and as soon as it forms shape on spoon gently put it on the cream cheese mix. Pop back in fridge until completely set. Then add the second layer. My worst confession is that I planned on giving some of this to someone else but I made it over the weekend and wasn't going to see my friend until midweek. I ATE THE WHOLE DARN THING."
"I made this pie as directed and the cream was wonderful with the raspberry, but putting the jello on top of the cream was a real mess. It ran all over the top and didn't look very nice when it was finished. I think it would help if you chilled the jello layer a little before putting on top of the cream layer. The taste was very good, but it didn't look very nice."
"Made for Thanksgiving for the first time. Huge Hit. Everyone loved it! Even the people of diets loved it because it wasn't too sweet. I will be adding this too my collection and look forward to making it again!"
"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."
"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!"
"Are you able to substitute with strawberries and strawberry jello?"
"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."
"This was very good; however, I used a deep dish pie crust and all the ingrediants would not fit into it."
"I HAVE MADE THIS RECIPE FOR YEARS, AND IS ALWAYS A HIT. THE QUANITY IS SOMEWHAT DIFFERENT, BUT THE INGREDIENTS ARE THE SAME. LL"