Rating: 4.16 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
  • 19 Ratings

Serve this colorful red raspberry, Chambord, and cream cheese pie recipe when family and friends gather.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary test

prep:
40 mins
bake:
55 mins to 60 mins at 375°
stand:
45 mins
Servings:
8
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Raspberry Pie with Chambord

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

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Instructions Checklist
  • For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.

Instructions Checklist
  • Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.

Instructions Checklist
  • Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.

Instructions Checklist
  • Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.

Nutrition Facts (Raspberry Pie with Chambord)

474 calories; total fat 24g; saturated fat 12g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 58mg; sodium 249mg; carbohydrates 57g; fiber 6g; sugar 30g; protein 5g.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

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Reviews

19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
12/18/2013
4 stars, delicious, guests loved it & not hard to make! Used frozen raspberries & I baked it a few minutes longer than description & it turned out fine. I didn't really notice the Chambord flavor, but for all those raspberries, it might be the sort of thing that if you didn't put it in you'd notice it gone or think it needed something.