Raspberry Angel Cream Pie

Serves: 8
Total Calories: 199


1/2 (15-ounce) package refrigerated pie crust (1 crust)
1/4 cup chopped walnuts or pecans

25 large marshmallows
1/2 cup milk
1 cup whipping cream, whipped

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

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.

Nutritional Facts:

Serves: 8
Total Calories: 199
Calories from Fat: 125

This Raspberry Angel Cream Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
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Chocolate Orange Layer Pie
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Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
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Open Sesame Pie
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Peacheesy Pie
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Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
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Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
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