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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Steven's Raspberry Dream Pie Recipe

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This recipe for Steven's Raspberry Dream Pie is from Boy Scout Troop 32 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream cheese filling:
1/3 cup - Raspberry sauce
1 8 oz. - Cream cheese, room temperature
1/3 cup – Sugar
1 cup - Heavy cream, whipped
1 Tsp. - Vanilla

Whip Cream Topping:
2 cups - Heavy cream, whipped
1 Tsp. – Vanilla
1 Tbs. - Raspberry sauce
2 Tbs. - Sugar
White chocolate for garnish -optional
Directions:
Directions:
Graham Cracker Pie crust
1. Preheat oven to 350 degrees.
2. Melt butter.
3. Mix dry ingredients together with melted butter.
4. Butter 9” pie dish. Pour crust mixture into dish.
5. Spread out evenly and onto sides and gently push it down.
6. Bake in 350° oven for 5 minutes. Remove and let cool.

Cream Filling – bottom Layer
7. With a mixer, beat powdered sugar, pineapple juice, melted butter and vanilla until smooth. Should not be runny. Add more powered sugar if needed. TASTE - Should be “pineappley”
8. Pour on top of cooled crust. Refrigerate until solid.

Raspberry Sauce
9. In a medium saucepan on low heat, mash raspberries and sugar until liquid is formed.
10. USE MIXER to blend
11. Strain out all seeds and put the seedless mixture into a separate sauce pan.
12. Add lemon juice.
13. On low heat in sauce pan, add thickener such as raspberry jello and stir until dissolved. TASTE - Should be a strong raspberry flavor. Let cool.

Cream Cheese layer – KEEP COLD
14. With a mixer, beat whipping cream, sugar and vanilla until firm.
15. Blend room temperature cream cheese in with above mixture.
16. Fold in Raspberry sauce until completely mixed.
17. Pour on top of hardened bottom layer. Spread to edges.
18. With a chop stick, make holes in cream cheese filling around the pie and fill holes with raspberry sauce then swirl to marble. - REFRIGERATE

Whip cream topping – KEEP COLD
19. Mix whipped cream, raspberry sauce, vanilla and sugar on high until firm. TASTE - Should be sweet and creamy.
20. Add above whip cream mixture to a piping bag.
21. Pipe around edges. - not to close to edge. Use big tip flower patterns.
22. Garnish with white chocolate shavings and raspberries on the top
24. Rest in refrigerator.
Number Of Servings:
Number Of Servings:
8

 

 

 

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