Home Dishes & Beverages Pies Cream Cheese Pies

Raspberry Ribbon Pie

Name: Raspberry Ribbon Pie
Prep time: 45 min
Total time: 45 min
Yield: 8 servings.
Ingredients: Dough for single-crust deep-dish pie; 6 ounces cream cheese, softened; 1/2 cup confectioners' sugar; Dash salt; 1 cup heavy whipping cream, whipped; 1 package (3 ounces) raspberry gelatin; 1-1/4 cups boiling water; 1 tablespoon lemon juice; 1 package (10 ounces) frozen raspberries in syrup, thawed

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 45 min. + chilling

Makes

8 servings

While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. —Victoria Newman, Antelope, California

Raspberry Ribbon Pie Recipe photo by Taste of Home

Next Recipe

Ingredients

Dough for single-crust deep-dish pie
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes.
Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes.
Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.

Dough for single-crust deep-dish pie

Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 514 calories, 35g fat (22g saturated fat), 98mg cholesterol, 325mg sodium, 47g carbohydrate (26g sugars, 2g fiber), 6g protein.