Light and tasty.
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 Ann from Richland, WA
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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.
By LIVELOVELAUGH from Irvine, CA
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.
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
This sounds so good, Robin! (03/06/2010)