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Raspberry Cream Pie
CATEGORY: Dessert
A delightful, refreshing dessert that won't have you slaving in the kitchen for hours.
SERVINGS:     8
PREP TIME:  20
COOK TIME:  5
INGREDIENTS

Pie:

One 9-inch pie crust, baked and cooled

1 cup heavy cream

1/8 teaspoon almond extract

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup water

One 10-ounce package frozen raspberries

2 teaspoons fresh lemon juice

Garnish: (Optional)

Whipped cream

Fresh mint leaves

DIRECTIONS
  1. With an electric mixer or whisk, beat the cream and almond extract until stiff peaks form.
  2. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve.  Remove saucepan from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.
  3. Gently fold the whipped cream into the berry mixture until blended.  Spoon the berry mixture into the pie crust and spread evenly.  Refrigerate until set or overnight.
  4. To serve, slice pie and garnish with whipping cream and a sprig of mint.