Black Bottom Raspberry Cream Pie Recipes

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RASPBERRY CREAM PIE



Raspberry Cream Pie image

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Provided by The Sweet and Sour Baker

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 13

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
  • Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
  • Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
  • Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
  • Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

BLACK RASPBERRY CREAM PIE



Black Raspberry Cream Pie image

Make and share this Black Raspberry Cream Pie recipe from Food.com.

Provided by GingerlyJ

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

9 inches graham cracker crust
1 egg white, beaten
1 cup whipping cream
1 (8 ounce) package cream cheese, softened
1 (10 ounce) jar black raspberry preserves
1/4 cup fresh black raspberries

Steps:

  • preheat oven to 375.
  • brush pie shells with egg whites and bake for 5 minutes.
  • in a mixing bowl beat whipping cream until stiff peaks form.
  • in another bowl, beat cream cheese.
  • add preserves and beat on low.
  • fold in whipping cream and add to pie shell.
  • chill for 4-24 hours.
  • garnish with fresh berries.

Nutrition Facts : Calories 455.6, Fat 28.2, SaturatedFat 13.9, Cholesterol 72, Sodium 292.1, Carbohydrate 47.8, Fiber 1.1, Sugar 30.8, Protein 4.2

BLACK RASPBERRY CREAM PIE



Black Raspberry Cream Pie image

I got this from Better Homes and Gardens. Couldn't find black raspberry spread, so I just used red raspberry. Turn out great! Huge hit and a birthday party!

Provided by Elisa E

Categories     Frozen Desserts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

9 inches graham cracker crust
1 egg white, beaten
1 cup whipping cream
8 ounces cream cheese
10 ounces black raspberry jelly
fresh black raspberries
lemon twist (optional)
mint leaf (optional)

Steps:

  • Preheat oven to 375 F
  • Brush pie shell with egg white.
  • Bake for 5 minutes, let cool.
  • Beat whipping cream on medium high until stiff peaks form. Set aside.
  • Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
  • Fold in whipping cream.
  • Spoon mixture into pie shell.
  • Cover and freeze for at least 4 hours.
  • Garnish with black raspberries and lemon twist and mint.

Nutrition Facts : Calories 444.4, Fat 28.4, SaturatedFat 14.6, Cholesterol 71.9, Sodium 283.4, Carbohydrate 45.6, Fiber 0.8, Sugar 29.5, Protein 4.5

BLACK BOTTOM STRAWBERRY CREAM PIE



Black Bottom Strawberry Cream Pie image

Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!

Provided by looneytunesfan

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 refrigerated pie crust, softened as directed on box (from 15 oz box)
2/3 cup hot fudge topping
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 cups strawberries, quartered
1/2 cup strawberry glaze
1/2 cup heavy whipping cream, whipped, if desired

Steps:

  • Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
  • In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
  • In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
  • Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

Nutrition Facts : Calories 389.8, Fat 22.9, SaturatedFat 12.3, Cholesterol 52.1, Sodium 279.7, Carbohydrate 42.6, Fiber 1.6, Sugar 25.6, Protein 4.5

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