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Raspberry Ribbon Pie
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
- Dough for single-crust deep-dish pie
- 6 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- Dash salt
- 1 cup heavy whipping cream, whipped
- 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
Directions
- 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°.
- 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.
- 3. In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes.
- 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.
- 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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