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Cook'n with Betty Crocker 
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Raspberry Angel Cream Pie |
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Serves: 8 Print this RecipeKay Bare - Terreton, Idaho Bake-Off® Contest 33, 1988 No need to heat up your kitchen on a warm spring day. This fluffy pie can be prepared using the microwave. CRUST 1/2 (15-ounce) package refrigerated pie crust (1 crust) 1/4 cup chopped walnuts or pecans FILLING 25 large marshmallows 1/2 cup milk 1 cup whipping cream, whipped TOPPING 1/3 cup sugar 2 tablespoons cornstarch 3/4 cup water 1 teaspoon lemon juice 1 teaspoon orange liqueur, if desired 1 teaspoon red food coloring, if desired 2 cups fresh or frozen raspberries without syrup, thawed, drained GARNISH Whipped cream Whole raspberries Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Press walnuts into bottom of crust-lined pan. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. MICROWAVE DIRECTIONS: In 2-quart microwave-safe bowl, combine marshmallows and milk. Microwave on HIGH for 2 to 3 minutes or until marshmallows are puffed. With wire whisk, beat mixture until smooth and creamy. Cover; refrigerate until thickened but not set, 35 to 45 minutes. Fold in whipped cream. Spread over bottom of cooled baked shell. Refrigerate until thoroughly chilled, about 1 hour. In medium microwave-safe bowl, combine sugar and cornstarch; mix well. Gradually stir in water, lemon juice, liqueur and food color. Stir in 1 cup of the raspberries. Microwave on HIGH for 2 minutes; mix well. Microwave on HIGH for an additional 2 to 5 minutes or until thickened and clear, stirring once halfway through cooking. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Fold in remaining 1 cup raspberries. Spoon evenly over cooled filling. Refrigerate until set, 1 to 2 hours. Garnish with whipped cream and whole raspberries.. Store in refrigerator. Nutrition Per Serving: Calories 400; Protein 3g; Carbohydrate 44g; Fat 24g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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