August 1st was National Rasberry Cream Pie Day. Did you know that? Well I thought a Rasberry Cream Pie sounded good so I found this recipe on the Every Day with Rachel Ray website. It took me a week to get around to making it. I finally made it over the weekend and tried it last night. It was very tasty for a hot summer day.
Chilled Raspberry Cream Pie
From Every Day with Rachael Ray
Prep Time: 15 min (plus chilling)
Cook Time: 10 min
1 cup heavy cream
1/8 teaspoon almond extract
3/4 cup sugar
1 envelope unflavored gelatin
1 10-ounce package frozen raspberries
2 teaspoons fresh lemon juice
1 9-inch piecrust, baked and cooled
1. Using an electric mixer or whisk, beat the cream and almond extract until stiff peaks form. Michelle's Note (Use the electric mixer, even with that it took a few minutes to stiffen up)
2. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.
3. Fold the whipped cream into the berry mixture and spread in the piecrust. Refrigerate until set, a few hours or overnight.