Frozen Raspberry Pie

Frozen Raspberry Pie takes about 7 hours from beginning to end. For $1.27 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 236 calories, 3g of protein, and 9g of fat each. 5501 person found this recipe to be scrumptious and satisfying. If you have water, skim milk, egg whites, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Back to the Cutting Board. With a spoonacular score of 29%, this dish is rather bad. If you like this recipe, you might also like recipes such as Frozen Raspberry Pie, Frozen Raspberry Pie, and Frozen Raspberry Pie.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 12 minutes

 

Ingredients:

1 tbsp. butter, melted

2 tbsp. canola oil

32 (about 6 1/2 oz.) chocolate wafers, plus more for garnish (Oreos with the center removed or any other similar chocolate cookie)

1/4 tsp. cream of tartar

2 large egg whites

2 tbsp. lemon juice

1/4 cup powdered sugar

3 cups red or black* raspberries, fresh or frozen (thawed)

1/4 tsp. salt

2 tbsp. skim milk

1/2 cup superfine sugar**, divided

2 tbsp. water

Equipment:

food processor

blender

pie form

oven

kitchen thermometer

wire rack

frying pan

spatula

sieve

bowl

whisk

Cooking instruction summary:

Preheat oven to 350 degrees (F). Coat a 9-inch pie pan with cooking spray.Use a food processor or blender to grind the chocolate wafers, powdered sugar, oil, milk and melted butter until fine. Press the mixture evenly into the bottom and sides of the pie pan. Bake for 12 minutes. Press down any puffed up parts of the crust. Cool on a wire rack for at least 1 hour or until it’s at room temperature.While the crust is cooling, wash out your blender/food processor. Puree the raspberries, lemon juice and salt in it until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract the juice. Throw away the seeds. Set raspberry mixture aside.Once the crust is completely cooled, fill a large skillet with 1 inch of water and bring to a simmer. Fill a mug with very hot tap water and place an instant read thermometer in it.In a very clean stainless steel mixer bowl (make sure it doesn’t have a trace of fat or oil in it), combine water and cream of tartar. Add egg whites and 1/4 cup sugar, beat with a whisk until the ingredients are thoroughly combined and the egg whites are completely broken up.Place the bowl of egg whites in the skillet. Use a rubber spatula to stir the mixture briskly, making sure to scrape the sides and bottom often so that the whites don’t scramble. After a minute, remove the bowl from the skillet, insert the thermometer and tilt the bowl so that at least 2 inches is covered by the egg white mixture. If the temp is less than 160 degrees (F), place the thermometer back in the mug, put the bowl back in the skillet and stir like before until the mixture reaches 160 degrees.Transfer the bowl to your mixer, beat on medium until the whites reach the soft peak stage which means it bend over when you remove the beater.Switch your mixer to high speed and continue beating. Add in your remaining 1/4 cup sugar 1 tablespoon at a time, making sure the sugar is fully dissolved before adding more (waiting about 30 seconds should be fine). Once all the sugar is added you may need to stop the mixer for a few seconds to scape down the sides with a clean spatula. Continue beating until the mixture is glossy and stiff (it will hold it’s shape when you remove the beater).Gently fold the raspberry puree into the egg whites until well combined. Pour into the pie crust. Put the pie on level surface in your freezer and freeze for at least 6 hours or overnight.To serve, take the pie out of the freezer and let stand for about 10 minutes to soften slightly.

 

Step by step:


1. Preheat oven to 350 degrees (F). Coat a 9-inch pie pan with cooking spray.Use a food processor or blender to grind the chocolate wafers, powdered sugar, oil, milk and melted butter until fine. Press the mixture evenly into the bottom and sides of the pie pan.

2. Bake for 12 minutes. Press down any puffed up parts of the crust. Cool on a wire rack for at least 1 hour or until it’s at room temperature.While the crust is cooling, wash out your blender/food processor. Puree the raspberries, lemon juice and salt in it until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract the juice. Throw away the seeds. Set raspberry mixture aside.Once the crust is completely cooled, fill a large skillet with 1 inch of water and bring to a simmer. Fill a mug with very hot tap water and place an instant read thermometer in it.In a very clean stainless steel mixer bowl (make sure it doesn’t have a trace of fat or oil in it), combine water and cream of tartar.

3. Add egg whites and 1/4 cup sugar, beat with a whisk until the ingredients are thoroughly combined and the egg whites are completely broken up.

4. Place the bowl of egg whites in the skillet. Use a rubber spatula to stir the mixture briskly, making sure to scrape the sides and bottom often so that the whites don’t scramble. After a minute, remove the bowl from the skillet, insert the thermometer and tilt the bowl so that at least 2 inches is covered by the egg white mixture. If the temp is less than 160 degrees (F), place the thermometer back in the mug, put the bowl back in the skillet and stir like before until the mixture reaches 160 degrees.

5. Transfer the bowl to your mixer, beat on medium until the whites reach the soft peak stage which means it bend over when you remove the beater.Switch your mixer to high speed and continue beating.

6. Add in your remaining 1/4 cup sugar 1 tablespoon at a time, making sure the sugar is fully dissolved before adding more (waiting about 30 seconds should be fine). Once all the sugar is added you may need to stop the mixer for a few seconds to scape down the sides with a clean spatula. Continue beating until the mixture is glossy and stiff (it will hold it’s shape when you remove the beater).Gently fold the raspberry puree into the egg whites until well combined.

7. Pour into the pie crust.

8. Put the pie on level surface in your freezer and freeze for at least 6 hours or overnight.To serve, take the pie out of the freezer and let stand for about 10 minutes to soften slightly.


Nutrition Information:

Quickview
236k Calories
3g Protein
8g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
236k
12%

Fat
8g
13%

  Saturated Fat
2g
13%

Carbohydrates
38g
13%

  Sugar
25g
28%

Cholesterol
4mg
1%

Sodium
260mg
11%

Get Enough Of These
Protein
3g
6%

Manganese
0.46mg
23%

Vitamin C
13mg
16%

Fiber
3g
15%

Vitamin E
1mg
8%

Copper
0.15mg
8%

Vitamin B2
0.13mg
7%

Iron
1mg
7%

Vitamin K
6µg
6%

Folate
24µg
6%

Magnesium
23mg
6%

Phosphorus
49mg
5%

Vitamin B3
0.94mg
5%

Selenium
3µg
5%

Potassium
155mg
4%

Vitamin B1
0.06mg
4%

Zinc
0.46mg
3%

Vitamin B5
0.27mg
3%

Calcium
24mg
2%

Vitamin B6
0.04mg
2%

Vitamin A
69IU
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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