By Rita~ on May 28, 2003
Photo by Rita~
Photo by Rita~
"Light and Berry creamy! Cook time is chill time. This is a great filler for a trifle layering with chocolate or vanilla cake and a layer of whipped cream and or berries."
Serving Size: 1 (1271 g)
Servings Per Recipe: 1
"I am a very novice baker. This was my first attempt to do anything that didn't come straight out of a box... so when I say this was a breeze, you know it was. It was also absolutely delicious. We're not big almond fans, so I omitted the almond extract. I barely got more than a bite of this one. My only regret is not making two!"
"An easy way to have a delicious, light, but righ, raspberry pie without the seeds. I used seedless raspberry preserves and whipped only 1 cup of heavy cream for filling, as that's all I had. I used Cool Whip around top edge of pie. The pie was delicious and generously filled a regular pie shell. If using 2 cups heavy cream, you might need a deep dish pie shell. I love almonds but am not fond of almond extract, so next time I will omit ingredient. Thanks, Rita, for an easy raspberry pie recipe. "
"This is very good and easy to make. The raspberry preserves worked fine with the cream and cream cheese to create that wonderful berry flavor."
"This was super easy & delicious! And BOTH kids loved it!!!! I used polaner all fruit seedless raspberry & it was wonderful. Thanks, Rita!"
"I fixed this almost as is for the first time. Hubby and I both loved it! Oops, I did fold in the entire 2 cups whipping cream and that made it too creamy, so will try 1 to 1-1/2 cups next time. After it set, I just mounted the raspberries all over the top of the pie. It really didn't need to be served with additional whipping cream. Yum!"