Best 8 Raspberry Whipped Cream For Sugar Cream Pie Recipes

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

RASPBERRY WHIPPED CREAM

Steps:

• In a small pot, combine the raspberries and 1/3 cup sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
• Push the syrup through a fine-mesh strainer to remove seeds. You'll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
• As close to serving time as feasible, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 1/3 cup sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more. You can finish the mixing by hand to make sure it's well-mixed without overbeating.

SUGAR CREAM PIE WITH RASPBERRY WHIPPED CREAM

Steps:

• Roll out dough to an 11-inch circle (1/8 inch thick). Fit into a 9-inch pie plate; crimp edges. Refrigerate. Preheat oven to 425 degrees. Sift sugar, flour, and salt together into a stainless-steel bowl; set aside.
• Heat cream in a small saucepan over medium-high heat until hot but not boiling. Whisk into sugar mixture; whisk until sugar is dissolved. Stir in vanilla. Set in an ice-water bath; let cool completely.
• Pour filling into pie shell. Dot with butter; sprinkle with nutmeg. Bake 15 minutes. Reduce temperature to 350 degrees. Cover edges of crust with a foil band. Bake until a thin knife inserted in center comes out clean, 50 to 55 minutes more. Let cool on a wire rack. Serve warm with berries and raspberry whipped cream.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY

Steps:

• Spray pan with cooking spray.
• In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
• Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
• Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE

Steps:

• Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
• Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. 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 saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!