National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

On the first day of August, my bakers gave to me…

Two really stellar entries! Like, really stellar.

That’s right, folks–we’re kicking off the first day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!

National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

Our first entries feature up-and-coming baker rebecky_mo, who has posted on the community site for the first time and really stepped up to the challenge with her decadent version of raspberry cream pie.

We also have a fantastic entry from kamaliitaru, whose mouthwatering photo rendition of raspberry lemonade cheesecake is creative truly criminal.

RASPBERRY CREAM PIE ENTRY #1

Courtesy of: rebecky_mo

Source of Original Post: rebecky_mo’s bakebakebake post

Original Post: 

raspberry cream pie

RASPBERRY CREAM PIE ENTRY #2

Courtesy of: kamaliitaru

Source of original post: bakebakebake

For the original posts and recipes–

RASPBERRY CREAM PIE ENTRY #1

Courtesy of: rebecky_mo

Hey there,bakebakebakers! Long time lurker, first time poster (actually, I posted a tame banana muffin recipe way back, I don’t count it) that’s been pulled from the shadows with this challenge!

For today, I bring my first ever Raspberry Cream Pie. Never made it before. Never tried it before. Never even heard of it before this challenge. But it’s delicious, my co-workers inhaled it with relish, and will now take it’s place in my folder of recipes. I found the topping really didn’t get to a ‘crumbly’ stage; it wound up more like a paste. It was still go Rememod though!

The original recipe for this came from Country Garden Cooking Blog, but I switched out a bit of stuff to suit my current cupboard stock/skill levels.

Raspberry Cream Pie with Pecan Topping

Crust
1 pre-made Pillsbury 9″ pie crust (*avoids thrown vegetables*)

Filling
1 cup white granulate sugar
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon pure vanilla extract
1 cup frozen raspberries—thawed and drained
1 cup raspberry jam, room temperature

Topping
1/3 cup all-purpose flour
1/3 cup dark brown sugar, firmly packed
1/3 cup pecans, chopped
3 tablespoons unsalted butter, room temperature

– Preheat oven to 400 degrees, and remove pie crust from box, leaving it out on the counter 15 minutes to make it easier to unroll.

– Meanwhile, combine sugar, flour, eggs, sour cream and vanilla. Stir or whisk until smooth. Gently fold in raspberries and jam.

– Unroll premade crust and place in a 9″ pie plate, crimping the edges. Carefully spoon in raspberry/sour cream mixture, and bake for 30-35 minutes or until the center of appears set and not jiggly.

– As pie bakes, mix together ingredients for the topping. Blend with your fingers or a pastry cutter until crumbly. After filling is set, pull pie from the oven, and add the topping. Return to the oven for 10 minutes, or until topping is golden.

– Remove and cool on a rack. Garnish with sweetened whipped cream. Serves 8-10

RASPBERRY CREAM PIE ENTRY #2

Courtesy of: kamaliitaru

It’s time to eat dessert first! Let’s start off with a variation of Raspberry cheesecake – it sort of counts, right? Raspberries, and cream…well cream cheese? This is a fantastic dessert, and went quickly at my house. Enjoy, and eat dessert first!

For a printable pdf of my recipe, check out my blog, and enjoy the first of the National Eat Dessert First Month!

Raspberry Lemonade Cheesecake

Makes one 8” cheesecake
For the Raspberry Sauce:
2 pints fresh raspberries, cleaned
½ cup raspberry lemonade concentrate
½ cup sugar
2 T. butter
For the crust:
1 ½ cups vanilla wafer crumbs
3 T. sugar
6 T. butter (3 ounces)
For the cheesecake:
24 oz. cream cheese, softened (3 8 oz packages)
½ c. raspberry lemonade concentrate
3 T. corn starch
1 cup raspberry sauce (made from above)
1 1/3 c. sugar
3 eggs
1 ½ t. salt
2 t. vanilla extract or frambois
1 t. lemon zest
Make the raspberry sauce: Place ½ of the raspberries, sugar, and the juice concentrate in a medium sauce pan. Heat on medium/medium high until thick and bubbly. This may take a while, but it does need to be stirred frequently to prevent burning. Adjust for sweetness by adding additional sugar if needed (the recipe comes out a bit tart, but I preferred that to cut the richness of the cheesecake). Remove from heat, and add butter and remaining raspberries. Let cool
Preheat oven to 350. Make the crust: Combine all ingredients and mix until mixture resembles wet sand. Pat into cheesecake pan, gently patting up the edges of the springform pan. Set aside.
Prepare the cheesecake filling: In a large mixing bowl, whip cream cheese with a mixer 2-3 minutes, until a bit lighter. Add sugar, and whip an additional 2-3 minutes, scraping bottom of bowl as needed. Add eggs, one at a time, until completely incorporated. Add cornstarch, salt, zest, and extract, until mixed into batter. Pour over prepared crust.
Bake at 350 for 1 hour – I like to put a cookie sheet under the pan, because sometimes the pans do leak – until middle of cheesecake only gently wiggles when pan is moved. Turn oven off, and leave cheesecake in oven for an additional 1-2 hours.
Store in refrigerator, allowing to set at room temperature for at least 30 minutes before serving. Serve with remaining raspberry sauce.
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