You laid a raspberry there
Remember when you were a kid, and someone would lay a raspberry on you by placing their lips on your stomach, blowing, and making a farting sound? Or, maybe you have done this to someone. the affectionate term for this is laying or blowing a raspberry. Well today, we’re going to make you proud to say You laid a raspberry there. For, today is National Raspberry Pie day. When you think of pies, the first ones to come to mind are things like apple, pecan, key lime, or even coconut cream pie. But, Raspberry Cream pies are a better option for the summer. Berries are at their peak. And, they are refreshing, especially on a hot day. So let’s indulge on one of the lesser known, but wonderfully fulfilling desserts: Raspberry Cream pie.
The origin of raspberry cream pies is unknown. But, it was popular in Victorian England, especially at tea time. While the cream part doesn’t seem necessary, one must consider the delicate nature of the raspberry. Strawberries and blueberries have substance. The can hold up to some cooking and processing, and maintain their integrity to a degree. But, raspberries and blackberries are hollowed out fruit comprised of multiple segments that can fall apart just by the touch of your hand, let along cooking. So, adding a cream or cheese component helps lend some heft to any dessert using raspberries. Otherwise, you end up with raspberry jam.
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You laid a raspberry there, or some variation.
The problem with a raspberry cream pie is what variation you make or get. When we think of cream pies, it’s usually something like banana cream or chocolate cream. These are a custard base with the namesake ingredient topped with a flavored whipped cream. So, they are mostly cream, with a little fruit flavor. But, most raspberry cream pie recipes are different from each other. Some have raspberries in a whipped cream base. many have a cheese base with raspberries incorporated. Some are more like a mousse in a pie shell. And, others have a cheese, cream or custard base topped with a raspberry puree and garnished with more berries. Few recipes follow the coconut cream pie model of Raspberry custard topped with whipped cream. And, with good reason, you want to see the berries.
Then, there is the issue of the seeds. Raspberries are chock full of seeds. And, some people don’t care much for the consistency that creates. Plus, they make for a disheveled looking raspberry beret (whether it’s Warren Zevon, Prince, or someone else singing it). So, the choices are either live with the seeds or strain them out. Even if you cook and/or put them through the blender, they are hard to get rid of. But, if you don’t mind the seeds, leave them in. Then, the question becomes: whole or pureed. How about both? After all, it is summer, and the berries are fine. Plus, you want some whole berries for consistency. You can even do an uncooked pie by folding the berries into a cream or cheese base. So, start with a good base and wait for someone to say You laid a raspberry there.
Cheese makes it better
Most cheese based recipes use cream cheese. And, that is a good choice. Today, though, we are going to take a slightly Italian variation and use Mascarpone cheese. Technically, Mascarpone is a type of cream cheese with Italian origins. But, it is made from cream as opposed to milk (which is used in American cream cheese). The result is a richer cheese that is almost butter-like since it has double the amount of fat. Be careful, though, it gets thin and runny if whipped too long. For best results, just fold your ingredients together. Feel free to make your own adaptation.Our version is more like a hybrid cheesecake/pie.
If you want a cookless version, you can buy a pre-made crust and then whip the cream and fold it into the mascarpone cheese (omit the eggs). Add some pureed raspberries and the lemon. And, you can still garnish the same way. This variation will save all the heat and cooking. But, the consistency will be much different. And, it won’t hold as long. The eggs give a stability that will allow the pie to sit in your fridge for a few days. the uncooked version will be silky, but it will begin to collapse from the whipped cream breaking down within a couple days. Whichever you decide, enjoy this treat while you can. And, don’t worry if some says You laid a raspberry there. That’s actually a compliment here.
Raspberry Mascarpone Cream Pie
Ingredients
- 2 Lb Mascarpone Cheese
- 1 Pint Heavy Cream (Divided into 2 separate cups)
- 4 Large Eggs
- 1 Cup Sugar
- 1 Whole Lemon, use the zest and juice only
- Seeds from 1 vanilla bean
- 4 Cups Fresh Raspberries (1/2 for the filling and 1/2 for garnish)
- powdered sugar and vanilla extract for the whipped cream
- For Crust:
- 2 Cups Graham Cracker Crumbs
- 1/2 Cup Melted Butter
- 2 Tbsp Sugar
Instructions
- Preheat oven to 325
- Stir together Cream, seeds from vanilla pod and sugar in a pot. Bring to a simmer to infuse the flavor of the vanilla. Cool this down, and remove vanilla bean pod if you put it in. Then add in half of the raspberries and puree in a blender until smooth. If you don't want the seed, strain before adding to the other ingredients.
- Make the crust: Mix melted butter, sugar and graham crackers together until they bind well. Add more butter if it seems too crumbly. Spray a pie pan with pan spray. Press the crust into the pan until it creates an even crust. Bake at 325 for 10 to 15 minutes.
- Beat the mascarpone in a mixer. fold in the cream mixture. Continue mixing. Do not overmix. Add in the eggs one at a time until incorporated. Fold in the lemon juice and zest. Pour this mixture into the pie crust. Place the pie pan into a pan with a little water to allow it to bake evenly. Bake for about 1 hour and 15 minutes. It will still be a little wiggly. But, it wont be liquid at this point. Cool for at least an hour. If it is warm when you top with whipped cream, it will melt the cream.
- Whip some heavy cream with a little powdered sugar and vanilla extract to stiff peaks. Place in a piping bag and pipe florets onto the pie. Garnish with whole fresh raspberries. Cut and serve.