Raspberries Creme Pie

Total Time
5hrs 10mins
Prep 5 hrs
Cook 10 mins

Raspberries in a creamy white Bavarian filling

Ingredients Nutrition

Directions

  1. In saucepan combine cream, sugar and gelatin.
  2. Heat stirring constantly until sugar and gelatin are completely dissolved.
  3. Stir in vanilla.
  4. Cool stirring occasionally to prevent skin from forming.
  5. Cover and chill until slightly thickened.
  6. Fold in sour cream until throughly blended.
  7. Gently fold in 1 1/2 cup raspberries (if using frozen do not thaw, fold in frozen).
  8. Pour into prepared pie shell, Garnish with remaining raspberries.
  9. Chill several hours or over night.

Reviews

(4)
Most Helpful

Very nice pay, creamy and refreshing...not overly sweet, which we enjoy. I only had 1 sm container of raspberries, so I combined them with unsweetened frozen strawberry slices, added frozen. That was delicious. Garnished with whipped cream from a can and raspberries. Doesn't really need the whipped cream, I just had it on hand. Be sure to add in the sour cream when gelatine mixture is still runny, I forgot mine in the fridge and 25 min later, it was already firm. I had to beat in the sour cream, and ended up with a slightly tapioca -like texture which couldn't firm up completely. It was still delicious, despite my error! You could make this with a lot of different fruits, or a combination, as I did. I did add about 1/2 tsp fresh lemon zest, which added a nice touch, but it's fine without. I think this is about a 4 star recipe, but I added 1 for ease....you can whip this up very quickly and it makes a really nice dessert. If you need to make a crust as I did, try the oil pie crust, #202023, they were great together! Thanks for the keeper!

moramor July 01, 2008

This is a great recipe, 5 star, the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice. Delicious! Thanks for the recipe! :)

Marie #7 May 05, 2008

We don't like really sweet desserts (I almost always use less sweetener than the recipe calls for.) But the unsweetened raspberries make this a really tart dessert. I would put some of the sugar over the raspberries and let them sit for several hours so they soak up some of the sweetness.

Dr. Jeanne October 28, 2004

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