Raspberry Cream Pie by Brityn Proulx Looking for a fun pie that combines a rich, creamy taste with the zing of tart fruit? Brityn Proulx has the solution. Proulx, of East Grand Forks, made her way into three rounds of the Home of Economy-Grand Forks Herald Pie Bake-off earlier […]
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Looking for a fun pie that combines a rich, creamy taste with the zing of tart fruit? Brityn Proulx has the solution.
Proulx, of East Grand Forks, made her way into three rounds of the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year. Her win in the first round of the 16-baker, four-week tournament came with her simply titled “Raspberry Cream Pie.”
It starts with a graham cracker crust, with a citrus-infused cream-cheese filling. For topping, she boiled raspberries and sugar. It was topped with dollops of whipped cream and, for good measure and a bit of aesthetic enhancement, a ring of 14 uncooked raspberries.
Following is Proulx’s recipe for “Raspberry Cream Pie.” During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Baker: Brityn Proulx
Hometown: East Grand Forks
Business sponsor: Valley Senior Living
Crust
1-½ cups crushed graham crackers
6 Tbsp melted butter
Directions:
Using a food processor or blender, pulse your graham crackers until they are fine crumbs. Mix together your graham crackers and butter and stir until they’re combined. Pour crust in a 9-inch pie plate and press down firmly to cover the bottom and all sides.
Place into refrigerator for about 30 minutes or until firm.
Filling
8 oz. softened cream cheese
¾ cup powdered sugar
1 tsp fresh lemon juice
1 tsp vanilla extract
1 cup heavy whipping cream
Directions:
Beat the cream cheese for about 2 to 3 minutes until nice and smooth. Add in the powdered sugar, lemon juice and vanilla extract and beat together until smooth. In a separate bowl, beat the whipping cream until stiff peak forms. Gently fold the whip cream into the cream cheese. Carefully pour the filling into the crust. Smooth the top evenly. Place in the fridge to chill until needed.
Topping
3 Tbsp cornstarch
3 Tbsp water
2 cups raspberries
1 cup granulated sugar
Directions:
In a medium saucepan, whisk together the water and cornstarch. Add in the sugar and raspberries. Bring to a boil, over medium heat, stirring frequently. Once boiling, cook an additional 2 to 3 minutes until the mixture is thickened. Transfer to another bowl and place into the fridge to cool until chilled.
Spread the raspberry topping over the filling and top with raspberries if desired. Cover carefully with plastic wrap and chill for an additional 4 hours. Top with additional whipped cream, if desired.
