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Frozen Raspberry Ribbon Pie

Frozen Raspberry Ribbon Pie recipe image
This elegant frozen pie features a rich chocolate cookie crust and a vibrant raspberry ribbon filling layered with vanilla ice cream. Topped with a light, sweet meringue that is briefly baked for a golden finish, it offers a perfect balance of tart and sweet flavors. Ideal for special occasions, this dessert is best served after freezing overnight to ensure clean slices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 997
Dietary: Vegetarian
Description
This elegant frozen pie features a rich chocolate cookie crust and a vibrant raspberry ribbon filling layered with vanilla ice cream. Topped with a light, sweet meringue that is briefly baked for a golden finish, it offers a perfect balance of tart and sweet flavors. Ideal for special occasions, this dessert is best served after freezing overnight to ensure clean slices.
Directions
  1. 1
    1. Prepare the crust: Preheat oven to 375°F (190°C). Lightly coat a 9-inch pie plate with cooking spray.
  2. 2
    2. In a small bowl, combine the water and instant coffee; mix well. Stir in the egg white.
  3. 3
    3. In a large bowl, combine the cookie crumbs and the egg white mixture, stirring with a fork until crumbly.
  4. 4
    4. Using the back of a large spoon, press the crumb mixture onto the bottom of the prepared pie plate.
  5. 5
    5. Bake 8 to 10 minutes. Remove from oven and chill the crust completely.
  6. 6
    6. Prepare the filling: Puree raspberries in a food processor or blender, then strain through a fine sieve into a small saucepan.
  7. 7
    7. Combine 1 tablespoon of the raspberry juice with the cornstarch and stir until smooth and pasty.
  8. 8
    8. Add the cornstarch mixture and corn syrup to the remaining raspberry puree in the pan.
  9. 9
    9. Cook and stir over medium heat about 5 minutes, until bubbly. Remove from heat and chill for about 45 minutes.
  10. 10
    10. Assemble the pie: Quickly spread 1 pint of softened ice cream evenly over the chilled crust.
  11. 11
    11. Cover with half of the thickened raspberry puree.
  12. 12
    12. Repeat layering with the remaining ice cream and raspberry puree.
  13. 13
    13. Freeze for 30 minutes. Cover the pie and freeze overnight.
  14. 14
    14. Prepare the meringue: Preheat oven to 450°F (230°C).
  15. 15
    15. In a large bowl, add the powdered egg whites to the warm water. Stir gently until dissolved, about 3 minutes.
  16. 16
    16. With an electric mixer on high setting, beat until soft peaks form.
  17. 17
    17. Gradually beat in the sugar and the vanilla, and continue to beat until stiff peaks form.
  18. 18
    18. Unwrap the frozen pie. With a spatula, spread the meringue completely over the top of the pie, mounding more meringue in the center.
  19. 19
    19. Bake about 2 minutes, until the topping is browned.
  20. 20
    20. Immediately place in the freezer and freeze at least 1 hour before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 997kcal
% Daily Value *
Total Fat 44.6 gg69%
Saturated Fat 27.6 gg138%
Cholesterol 93.6 mgmg32%
Sodium 227 mgmg10%
Total Carbohydrate 134.7 gg45%
Dietary Fiber 8.3 gg34%
Sugars 104.5 gg
Protein 13.0 gg26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/frozen-raspberry-ribbon-pie/