Raspberry Ribbon Pie Recipe

Recipe By Slurrp

Raspberry Ribbon Pie is a delightful dessert that combines the tartness of raspberries with the creaminess of a classic pie. The pie features a buttery graham cracker crust, a layer of smooth vanilla cream, and a ribbon of tangy raspberry sauce. It is a perfect balance of flavors and textures, making it a crowd-pleasing treat for any occasion.

4.5
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Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Raspberry Ribbon Pie
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ingredients serve

Ingredients for Raspberry Ribbon Pie Recipe

  • 1/4 cup Graham Cracker Crumbs
  • 0.08 cup Unsalted Butter, Melted
  • 1/25 cup Granulated Sugar
  • 1.33 ounce Cream Cheese, Softened
  • 0.17 cup Powdered Sugar
  • 0.17 teaspoon Vanilla Extract
  • 0.33 cup Fresh Raspberries
  • 1/25 cup Granulated Sugar
  • 1/25 cup Water
  • as required Fresh Raspberries For Garnish

Directions: Raspberry Ribbon Pie Recipe

Cooking Directions

  • STEP 1.Start by preheating the oven to 350°F (175°C).
  • STEP 2.In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into a 9-inch pie dish to form the crust.
  • STEP 3.Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.
  • STEP 4.In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust.
  • STEP 5.In a saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens. Remove from heat and strain to remove the seeds.
  • STEP 6.Allow the raspberry sauce to cool slightly, then pour it over the cream cheese layer in the pie dish. Use a knife or toothpick to create a swirl pattern.
  • STEP 7.Refrigerate the pie for at least 4 hours, or until set.
  • STEP 8.Serve chilled and garnish with fresh raspberries, if desired.

Cooking Tips

  • For a smoother raspberry sauce, you can blend the cooked mixture before straining.
  • Make sure the cream cheese is at room temperature for easier mixing.
  • To easily remove the pie from the dish, line it with parchment paper before pressing in the crust.

Storage and Serving

  • Store the Raspberry Ribbon Pie in the refrigerator, covered with plastic wrap or in an airtight container.
  • It can be stored for up to 3 days.
  • Serve the pie chilled for the best texture and flavor.
Nutrition
value
308
calories per serving
26 g Fat3 g Protein14 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    3g
  • Carbs
    14g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    14g
  • Protein
    3g
  • Fiber
    < 1g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    < 1mg
  • Vitamin A
    206mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    69mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp