Summer’s bounty of fresh fruit is so hard to resist. Raspberries for instance — vividly pink, exquisitely perfumed and very delicate. I think I’ve tried to use them in everything imaginable. For one company event some years ago, I was trying to come up with a sauce that would take my cream puffs to the ‘next level’. I decided to put some Chambord raspberry liqueur in it. Chambord is created using black and red raspberries, vanilla, citrus peel, honey and hints of fragrant herbs. I definitely could say I think I ‘nailed it’ with that raspberry drizzle.
Although the red raspberries seem to be the most popular and well known, I have tasted the gold ones as well. Fall Gold raspberries ripen in the late part of the season becoming very large and sweet. If you get a chance, they are certainly worth trying.
It seems strange that raspberries are actually a member of the rose ‘family’ and not considered a true berry. Irregardless, they are certainly delicious to eat and always give such great eye appeal to everything they are used in. Pie has become such a global favorite, you might say, it’s a work of art that comes easily. Today’s blog recipe for Raspberry Vanilla Cream Pie has always been one of my favorites.
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- 3/4 cup flour
- 1/2 cup quick-cooking oats
- 1/2 cup pecans, chopped
- 2 Tbsp sugar (optional)
- 1/4 tsp salt
- 1/2 cup margarine, melted
- 2 cups water
- 100 grams cook & serve vanilla pie filling
- 85 grams raspberry Jell-o powder
- 4 cups fresh raspberries
Ingredients
Oat Pie Crust
Raspberry Filling
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- In a large bowl, combine the flour, oats, pecans, (sugar) & salt; bend in margarine until resembles coarse crumbs. Press onto the bottom & up the sides of a 9" pie pan. Bake at 400 F. for 12-15 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook & stir for 5 minutes or until thickened & bubbly. Whisk in jell-o until completely dissolved. Remove from heat; cool slightly. Gently fold in raspberries. Spoon into cooled crust. Chill for at least 3 hours or overnight. Serve with a dollop of Cool Whip or Dessert Topping or decorate with a design.
- This is an adaptation from a tasteofhome.com recipe.