Chilled Raspberry Cream Pie

August 1: National Raspberry Cream Pie Day

Summer berries are in season, so Islander takes advantage of decorating her desserts with fresh fruit. She especially likes the vibrance of red raspberries and their tart taste to balance the overall sweetness of a chilled raspberry cream pie. But the pie itself looks too plain and pink, so Islander always adds a ring of raspberries around the rim to finish off the edges of the crust and naturally reinforce the flavors of the filling. Decorating a chilled raspberry cream pie can transform this summer sweet from simple to stunning. This cool and easy dessert is sure to become a showstopping centerpiece when gathering at the table with a few friends and family and when celebrating National Raspberry Cream Pie Day.

Recipe

(Adapted from Every Day with Rachael Ray)

Ingredients

• 1 9-inch pie crust, baked and cooled (we used Keebler brand chocolate flavor “Ready Crust”)
• 2 cups heavy whipping cream
• ¼ teaspoon almond extract
• ½ cup water
• 1 envelope unflavored gelatin
• ¾ cup sugar
• 1 10-ounce package frozen raspberries
• 2 teaspoons lemon juice
• fresh raspberries to garnish
• chocolate syrup (optional)

Directions

In a mixing bowl, whip the cream with the almond extract until stiff peaks form. Set aside. In a medium pot over the stovetop, combine the water, gelatin and sugar. Simmer over medium heat and mix until dissolved.

Remove from the heat and add the frozen raspberries. Stir in the lemon juice until the mixture is thickened. Fold in 1 -1 ½ cup almond-flavored whipped cream. Spread into the pie crust.

Chill in the refrigerator for a few hours or overnight until firm. Fill a pastry bag with the remaining almond-flavored whipped cream. Use a star tip to pipe over the pink pie filling. Finish off the edges of the crust by decorating the rim of the pie with fresh raspberries. Chill until ready to serve.

Slice the pie. Drizzle a dessert plate with chocolate syrup. Place a piece of the pie on top of the chocolate syrup and serve cold.

Notes

• A shortbread or graham cracker pie crust may be substituted for the chocolate pie crust.
• We only use ¾ of the raspberry filling with the almond-flavored whipped cream.
• Search our blog for other posts with raspberries as an ingredient in recipes.