Chilled Raspberry Cream Pie
Sara Deseran
From Every Day with Rachael Ray
May 2007
SIX SERVINGS
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.
Enjoy!
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3 comments:
That looks delicious Michelle!!! I bet it hit the spot! :-)
That looks positively delicious!! Yum!! I may need to try that!!
That looks real good!! It's a shame the warm days are probably over here in The Netherlands but maybe it tastes good in rainy weather too!! I'll let you know! Funny to have a "National Rasberry Cream Pie Day" must be something very American!! (lol)
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