Raspberry Cream Crumble Pie Recipe

NoBake Raspberry Cream Cheese Pie — Let's Dish …

WEBMay 15, 2019 · Instructions. In a medium bowl, combine vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a …

Rating: 4.5/5(64)
1. In a medium bowl, combine vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a 9-inch pie plate.
2. In a large bowl, beat the cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until light and fluffy.
3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture. Spread into crust. Chill while you prepare the raspberry topping.
4. In a small saucepan, combine the sugar, cornstarch, water, and 1.5 cups of raspberries. Bring to a boil, stirring frequently. Cook and stir 2-3 minutes, or until thickened. Transfer to a bowl and refrigerate until chilled.

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Raspberry Cream Crumble Recipe Food Network

WEBApr 19, 2019 · For the filling: Preheat oven to 350 degrees F. Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour …

Rating: 5/5(15)
1. For the filling: Preheat oven to 350 degrees F.
2. Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
3. For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
4. For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

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