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Mile High Raspberry Pie

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Submitted by suraj

YIELD

servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
or margarine
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SUGAR
1 1
EACH EACH EGG YOLKS *
¾ 177
CUP ML ALL-PURPOSE FLOUR
sifted
¼ 59
CUP ML ALMONDS
finely chopped *
Raspberry filling
12 346.8
OUNCES ML/G RASPBERRIES
frozen, thawed
1 237
CUP ML SUGAR
2 2
EACH EACH EGG WHITES
room temperature *
1 15
TABLESPOON ML LEMON JUICE
1 1
DASH DASH SALT *
1 237
CUP ML HEAVY WHIPPING CREAM
whipped
½ 2.5
TEASPOON ML ALMOND EXTRACT *

Directions

Cream butter, salt and sugar until light and fluffy.

Add egg yolk and beat well.

Stir in flour and almonds to make a firm dough.

Press into a 9 inch pie plate.

Refrigerate 30 minutes.

Bake at 400~ for 15 minutes or until golden.

Thaw raspberries.

In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt.

Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract.

Mound in baked pastry shell. Freeze until firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 531 39% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 241mg 10%
Total Carbohydrate 27g 27%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 23%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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