Frozen Raspberry Pie

This is a pie that I am going to have to make again to “master”.  It looked good, tasted good but not GREAT.  I didn’t let the crust cool enough!  I am bad when it comes to patience.  I found this over at Back to the Cutting Board.

Crust

  • 32 (about 6 1/2 oz.) chocolate wafers, plus more for garnish
  • 1/4 cup powdered sugar
  • 2 tbsp. canola oil
  • 2 tbsp. skim milk
  • 1 tbsp. butter

Filling

  • 3 cups red or black raspberries, fresh or frozen (thawed)
  • 2 tbsp. lemon juice
  • 1/4 tsp. salt
  • 2 tbsp. water
  • 1/4 tsp. cream of tartar
  • 1/2 cup superfine sugar, divided
  • 2 large egg whites

Preheat oven to 350 degrees (F).  Coat a 9-inch pie pan with cooking spray.
Use a food processor or blender to grind the chocolate wafers, powdered sugar, oil, milk and butter until fine. Press the mixture evenly into the bottom and sides of the pie pan. Bake for 12 minutes. Press down any puffed up parts of the crust. Cool on a wire rack for at least 1 hour or until it’s at room temperature.


While the crust is cooling, wash out your blender/food processor. Puree the raspberries, lemon juice and salt in it until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract the juice. Throw away the seeds. Set raspberry mixture aside.


In a very clean stainless steel mixer bowl (make sure it doesn’t have a trace of fat or oil in it), combine water and cream of tartar. Add egg whites and 1/4 cup sugar, beat with a whisk until the ingredients are thoroughly combined and the egg whites are completely broken up.


Switch your mixer to high speed and continue beating. Add in your remaining 1/4 cup sugar 1 tablespoon at a time, making sure the sugar is fully dissolved before adding more (waiting about 30 seconds should be fine). Once all the sugar is added you may need to stop the mixer for a few seconds to scape down the sides with a clean spatula. Continue beating until the mixture is glossy and stiff (it will hold it’s shape when you remove the beater).


Gently fold the raspberry puree into the egg whites until well combined. Pour into the pie crust. Put the pie on level surface in your freezer and freeze for at least 6 hours or overnight.
To serve, take the pie out of the freezer and let stand for about 10 minutes to soften slightly.

Because I didn’t let the crust cool enough i got this popcicle like effect on the bottom and the creaminess on the top.  Still, it was yummy and tart.  I will definitely be making this again and letting the crust cool COMPLETELY.

woopsies 🙂

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