Raspberry Cream Pie

Light and tasty.


  • 1 cup heavy cream
  • 1/8 tsp. almond extract
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin
  • 1/2 cup water
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  • 3 cups fresh or frozen raspberries
  • 2 tsp. fresh lemon juice
  • One 9 inch pie crust, baked and cooled


Beat the cream and almond extract until stiff peaks form in a large bowl.

Bring the sugar, gelatin, and water to a simmer over medium heat in a saucepan and stir until the sugar and gelatin dissolve.

Remove from the heat, add the berries and lemon juice, and gently stir until the mixture begins to thicken.

Very gently fold the berry mixture in to the whipped cream and spread in to the pie crust and refrigerate overnight.

By Deeli from Richland, WA

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

The "black bottom" is a layer of superb chocolate pudding - plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.


  • nonstick vegetable oil spray
  • 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from 1 - 9 oz. pkg.)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sugar


  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder (preferably dutch-process)
  • 2 Tbsp. cornstarch
  • 2 1/2 cups whole milk, divided
  • 2 large egg yolks
  • 1 large egg
  • 4 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 2 Tbsp. (1/4 stick) unsalted butter

  • 3 cups raspberries
  • 1 cup chilled whipping cream
  • 2 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract


For Crust: Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.


Preheat oven to 350 degrees F. Bake crust until set, about 10 minutes, then cool.

For Filling: Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes.

Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

For Topping:

Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours. Makes 8-10 servings.


Source: Epicurious.com


Comment Was this helpful? 1
Read More Comments

June 15, 2010


  • 3 egg whites
  • 3/4 cup sugar
  • 1 cup pecans, finely chopped
  • 10 soda crackers, crushed
  • 20 large marshmallows
  • 1/2 cup orange juice
  • 1 cup heavy cream, whipped
  • 1 pkg. frozen raspberries, thawed and drained (10oz.)


Beat egg whites while gradually adding sugar. Continue beating just until stiff peaks form. Fold in pecans and crushed crackers. Spread mixture in greased 9inch pie plate. Bake at 350 degrees F for 25 minutes. Cool.

In top of double boiler, heat marshmallows in orange juice till dissolved. Cool completely, stirring occasionally during cooling time. In another bowl, fold raspberries into whipped cream. Add this to cold marshmallow mixture. Pour into crust and chill 3 hours or overnight. To serve, decorate with dabs of whipped cream topped with raspberry.


By Robin from Washington, IA


Raspberry Cream Pie

This sounds so good, Robin! (03/06/2010)

By Deeli

Comment Was this helpful? Yes

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