Best 8 Raspberry Ribbon Pie Recipes

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Indulge in the delectable Raspberry Ribbon Pie, a symphony of flavors and textures that will tantalize your taste buds. This classic dessert combines a flaky, buttery crust with a luscious filling of sweet raspberries and a creamy ribbon of cheesecake. Each bite offers a perfect balance of tart and sweet, with the velvety cheesecake adding a rich and decadent touch. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this stunning pie from scratch. Along with the main recipe, you'll also find variations for a gluten-free crust, a sugar-free filling, and a vegan version of the cheesecake ribbon, ensuring that everyone can enjoy this delightful treat. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

LEMON-RASPBERRY RIBBON PIE



Lemon-Raspberry Ribbon Pie image

"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2/3 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
1-1/2 teaspoons cornstarch
1 cup frozen sweetened raspberries, thawed
1/2 cup sweetened condensed milk
3 tablespoons lemon juice
3/4 cup heavy whipping cream, whipped

Steps:

  • In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.

CONTEST-WINNING RASPBERRY RIBBON PIE



Contest-Winning Raspberry Ribbon Pie image

It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
1 cup heavy whipping cream
Additional whipped cream and fresh raspberries

Steps:

  • In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. , Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.

Nutrition Facts : Calories 345 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY RIBBON PIE



Raspberry Ribbon Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER



Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other image

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 17

1 all-purpose flour
1/2 cup solid shortening (recommended: Crisco)
1/4 cup cold water
Pinch salt
1 1/2 sticks of butter
1 1/2 cups powdered sugar
5 egg yolks
1/2 teaspoon peppermint flavoring
3 squares baking chocolate, melted and cooled
5 stiffly beaten egg whites
1/3 cup sifted powdered sugar
1 teaspoon vanilla
3 ounces cream cheese, softened
1 cup heavy whipped cream
1 1/2 tablespoons sugar
1 cup frozen raspberries
1/2 tablespoon cornstarch

Steps:

  • Crust:
  • Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
  • Preheat the oven to 475 degrees F.
  • Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
  • Chocolate Filling:
  • In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
  • Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
  • Cream Cheese Filling:
  • Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
  • Raspberry Filling
  • Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

RASPBERRY RIBBON PIE



Raspberry Ribbon Pie image

I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell

Provided by Chabear01

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
1 dash salt
1 cup whipping cream, whipped
9 inches pastry shells, with high fluted edge, baked
1 (3 ounce) package raspberry gelatin powder
1 1/4 cups boiling water
1 tablespoon lemon juice
1 (10 ounce) package frozen raspberries in light syrup, thawed

Steps:

  • In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.

Nutrition Facts : Calories 536.1, Fat 35, SaturatedFat 17.9, Cholesterol 85.5, Sodium 355, Carbohydrate 51.5, Fiber 2.6, Sugar 32.5, Protein 6.3

DELICIOUS RASPBERRY RIBBON PIE RECIPE - (4.3/5)



Delicious Raspberry Ribbon Pie Recipe - (4.3/5) image

Provided by á-176348

Number Of Ingredients 9

2 (3-ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
1 (9-inch) deep-dish single-crust pie, baked and cooled
1 (3-ounce) package raspberry gelatin
1 1/4 cups boiling water
1 tablespoon lemon juice
1 (10-ounce) package frozen raspberries in syrup, thawed

Steps:

  • In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm. Yield: 6 to 8 servings.

RASPBERRY RIBBON CHEESECAKE PIE



Raspberry Ribbon Cheesecake Pie image

This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 tablespoon all-purpose flour
1 can (14 ounces) sweetened condensed milk
3 tablespoons plus 1 teaspoon lemon juice, divided
1 egg, lightly beaten
1 graham cracker crust (9 inches)
1/2 cup seedless raspberry preserves
Fresh raspberries and mint, optional

Steps:

  • In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust. , In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl. , Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.

Nutrition Facts :

BLUE RIBBON RASPBERRY PIE



Blue Ribbon Raspberry Pie image

I can see why this won a Blue Ribbon ... the sweet and tart flavors were perfectly balanced. All that's missing is a scoop of vanilla ice cream!

Provided by James Baum

Categories     Pies

Time 3h10m

Number Of Ingredients 6

2 c crushed fresh raspberries
1 c sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
1 pkg pie crust shell
2 tsp lemon zest, grated

Steps:

  • 1. Preheat oven to 400° degrees.
  • 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
  • 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
  • 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
  • 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
  • 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
  • 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy

Tips:

  • To make sure your pie crust is flaky, use cold butter and ice water. Grate the butter into the flour mixture, and then use your fingers to work it in until it resembles coarse crumbs.
  • Don't overwork the pie dough. Overworking the dough will make it tough.
  • When rolling out the pie dough, use a light touch. Don't press down too hard, or you'll end up with a tough pie crust.
  • To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
  • To make sure the raspberry filling is thick and syrupy, cook it over medium heat until it has reduced by about half.
  • If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
  • To make the pie extra special, top it with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This raspberry ribbon pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet raspberries and flaky pie crust is sure to please everyone. So next time you're looking for a special treat, give this recipe a try.

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