How To Make Raspberry Creme Pie

We all know that National Raspberry crème pie day is coming on 1st of the august in 2018 and celebrating this day without a raspberry crème pie would be meaningless so that’s why I have wrote a delicious raspberry crème pie recipe, I hope you all will like it

  • 1 pound plus 2 ounces raspberries (about 4 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 3/4 teaspoon finely grated lime zest (from about 1 medium lime)
  • 2 teaspoons freshly squeezed lime juice

For the crust and chocolate layer:

  • 12 whole graham crackers (about 6 ounces)
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 1/3 cup bittersweet chocolate chips (about 2 ounces)
  • 1/4 cup heavy cream

For the raspberry cream filling and to assemble:

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon vanilla extract
  • 12 ounces raspberries (about 3 cups)
  • 1/3 cup bittersweet chocolate chips (about 2 ounces)
  1. Place the raspberries, sugar, and salt in a medium, nonreactive pot and mix until the point that the raspberries are covered in sugar. Squash with a potato masher until about portion of the berries are totally crushed yet some medium-sized pieces remain.
  2. Place the skillet over medium-high warmth and cook, mixing at times, until bubbles orm along the edge, around 3 minutes. Include the lime pizzazz and juice, mix to join, and convey to a full bubble, around 2 minutes. Lessen the warmth to medium and stew, blending at times, until the point that the blend has thickened and the raspberries are going into disrepair, around 8 minutes more. In the interim, put a fine-work strainer over a medium heatproof bowl and put aside.
  3. Pour the raspberry blend into the strainer. Utilizing an elastic spatula, push on the solids and rub the underside of the strainer until the point when the majority of the fluid has been separated (you ought to have around 1 glass); dispose of the substance of the strainer. Put the syrup aside to cool for no less than 30 minutes.
  4. Refrigerate the syrup revealed until chilly, no less than 60 minutes. (If not utilizing immediately, cover and refrigerate for up to multi week.) Meanwhile, influence the outside and chocolate to layer.


For the covering and chocolate layer:

  1. Heat the broiler to 350°F and orchestrate a rack in the center.
  2. Break the saltines into harsh 2-inch pieces and place in a sustenance processor fitted with a sharp edge connection. Process into fine morsels (you ought to have around 2 glasses), around 30 seconds. Stop the engine, include the liquefied spread, and heartbeat to consolidate, around 5 (1-second) beats. (On the other hand, put the wafers in a resealable plastic pack, press out the air, and seal. Utilizing a moving pin, crush into uniform fine pieces. Exchange to a medium bowl, include the dissolved margarine, and blend until equitably consolidated.)
  3. Pour the piece blend into a 9-inch pie plate and, utilizing the base of a container or your fingers, press solidly and equitably into the base and up the sides.
  4. Bake until fragrant and somewhat obscured in shading, around 8 minutes. Evacuate the pie plate to a wire rack and let cool no less than 15 minutes.
  5. Place the chocolate chips and cream in a little pot. Cook over medium-low warmth, mixing consistently until the point that the chocolate is simply softened and the blend is smooth, around 4 to 5 minutes. Fill the cooled outside layer and spread into an even layer. Stop until the point when the chocolate layer is set, around 30 minutes. Expel from the cooler while you influence the raspberry to cream filling.


To influence the raspberry to cream filling and amass:


  1. Chill the bowl of a stand blender and the whisk connection in the cooler for 10 minutes.
  2. Add the cream, sugar, and vanilla to the bowl and race on fast until the point when medium pinnacles frame, around 1/2 to 2 minutes. (On the other hand, you can utilize a hand whisk and an extensive chilled bowl. Race until the point that medium pinnacles frame, around 3 to 4 minutes.)
  3. Stop the blender and include the chilled raspberry syrup. Restore the blender to fast and rush until the point when firm pinnacles frame, around 30 seconds to 1 moment (or 2 to 3 minutes if speeding by hand). Expel the bowl from the blender and, utilizing an elastic spatula, rub along the base and mix tenderly to consolidate any white streaks. Exchange the raspberry cream filling to the readied hull and spread it into an even layer.
  4. Arrange the entire raspberries stem-side down in a beautifying design over the filling. Put the pie aside.
  5. Place the chocolate contributes a little pan over low warmth, mixing sporadically until the point when they’re softened and smooth. (On the other hand, dissolve the chocolate in the microwave, mixing at 30-second interim to abstain from consuming.) Dip a fork into the liquefied chocolate and shower it over the pie in a crisscross example. Place the pie in the fridge revealed for no less than 15 minutes
  6. and up to 2 hours before serving.

And if you want you can also buy a delicious raspberry cake from Online cake delivery in Bhilai


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