Raspberry-Lavender Cream Pie

Raspberry-Lavender Cream Pie

Lavender makes this raspberry pie extra special. No wonder it won the State Fair Pie Contest in 2010!

Prep Time

40

Minutes

Total Time

4:40

Hrs:Mins

Makes

8

servings

4
cups fresh raspberries
1
Pillsbury® refrigerated pie crust, softened as directed on box
1/4
cup cold water
1 1/2
teaspoons unflavored gelatin
2
pasteurized eggs*
1/2
cup lavender sugar**
Pinch of salt
3/4
cup heavy whipping cream
Sweetened whipped cream, if desired
Additional fresh raspberries, if desired
  1. Rinse and dry raspberries. Place in food processor and puree until smooth. Pour through medium sieve over bowl to remove seeds. Keep at room temperature.
  2. Heat oven to 450┬░F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
  3. To make filling, pour cold water into 1-quart saucepan and sprinkle with gelatin. Let set until gelatin softens and swells, 5 to 10 minutes. Heat gelatin over medium heat until clear and fluid, stirring as needed to dissolve, 3 to 4 minutes. Stir gelatin mixture into raspberry puree.
  4. In bowl, using electric mixer on medium-high speed, beat eggs, lavender sugar and salt until pale yellow; set aside.
  5. In large bowl, using electric mixer on medium-high speed, beat cream until thick, soft peaks form. Add egg mixture and raspberry puree, and beat until smooth. Pour filling into baked pie crust, smoothing top with rubber spatula. Refrigerate until filling is cold and firm, 4 to 6 hours.
  6. Top the pie with dollops of sweetened whipped cream and fresh raspberries. Cover and refrigerate any remaining pie.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.
How-To
**Add 1 tablespoon chopped lavender buds to 2 cups sugar. Place in a glass jar and shake to mix. Store for 2 days. Sugar will pick up the lavender scent and flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 190mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 8g,
    • Sugars 19g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 2 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.