National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

On the first day of August, my bakers gave to me…

Two really stellar entries! Like, really stellar.

That’s right, folks–we’re kicking off the first day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!

National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

Our first entries feature up-and-coming baker rebecky_mo, who has posted on the community site for the first time and really stepped up to the challenge with her decadent version of raspberry cream pie.

We also have a fantastic entry from kamaliitaru, whose mouthwatering photo rendition of raspberry lemonade cheesecake is creative truly criminal.

RASPBERRY CREAM PIE ENTRY #1

Courtesy of: rebecky_mo

Source of Original Post: rebecky_mo’s bakebakebake post

Original Post: 

RASPBERRY CREAM PIE ENTRY #2

Courtesy of: kamaliitaru

Source of original post: bakebakebake

For the original posts and recipes–

RASPBERRY CREAM PIE ENTRY #1

Courtesy of: rebecky_mo

Hey there,bakebakebakers! Long time lurker, first time poster (actually, I posted a tame banana muffin recipe way back, I don’t count it) that’s been pulled from the shadows with this challenge!

For today, I bring my first ever Raspberry Cream Pie. Never made it before. Never tried it before. Never even heard of it before this challenge. But it’s delicious, my co-workers inhaled it with relish, and will now take it’s place in my folder of recipes. I found the topping really didn’t get to a ‘crumbly’ stage; it wound up more like a paste. It was still go Rememod though!

The original recipe for this came from Country Garden Cooking Blog, but I switched out a bit of stuff to suit my current cupboard stock/skill levels.

Raspberry Cream Pie with Pecan Topping

Crust
1 pre-made Pillsbury 9″ pie crust (*avoids thrown vegetables*)

Filling
1 cup white granulate sugar
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon pure vanilla extract
1 cup frozen raspberries—thawed and drained
1 cup raspberry jam, room temperature

Topping
1/3 cup all-purpose flour
1/3 cup dark brown sugar, firmly packed
1/3 cup pecans, chopped
3 tablespoons unsalted butter, room temperature

– Preheat oven to 400 degrees, and remove pie crust from box, leaving it out on the counter 15 minutes to make it easier to unroll.

– Meanwhile, combine sugar, flour, eggs, sour cream and vanilla. Stir or whisk until smooth. Gently fold in raspberries and jam.

– Unroll premade crust and place in a 9″ pie plate, crimping the edges. Carefully spoon in raspberry/sour cream mixture, and bake for 30-35 minutes or until the center of appears set and not jiggly.

– As pie bakes, mix together ingredients for the topping. Blend with your fingers or a pastry cutter until crumbly. After filling is set, pull pie from the oven, and add the topping. Return to the oven for 10 minutes, or until topping is golden.

– Remove and cool on a rack. Garnish with sweetened whipped cream. Serves 8-10