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Raspberry Icebox Pie -- Make It Ahead, Freeze Overnight!

by ‎07-27-2015 04:11 PM - edited ‎07-27-2015 04:12 PM

Hello, foodies…

 

I can’t believe Wednesday is our last "Oh Christmas Treat" recipe. That means July is almost over! Summer is flying…as it always seems to do! I’ll tell you all about the August theme on In the Kitchen with David(R) in my Friday blog, but I’ll just give you a little hint today: it’s time to go back to school. But you’re going to LOVE the lessons. 

 

Without further ado, here is our last recipe for the month of July…my Raspberry Icebox Pie. Serve now, serve during the holidays. You’ll please your guests either way.

 

 

Raspberry Icebox Pie

Serves 10-12

 

This recipe is prepared with the KitchenAid 4.5-Qt 300-Watt Tilt-Head Stand Mixer with Flex Edge (K41789).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

  • 1 (6-oz) prepared graham cracker pie crust shell
  • 6 oz cream cheese, softened
  • 1 cup marshmallow fluff
  • 1/2 tsp vanilla extract
  • 1 (8-oz) container whipped topping, divided
  • 1 pint raspberry sorbet, lightly softened
  • 1/2 pint fresh raspberries, for garnish

 

Preparation:

  1. Freeze the pie shell for 1 hour. Fit a stand mixer with a paddle attachment and add the cream cheese, marshmallow fluff, and vanilla to the bowl. Beat on medium speed until fluffy. Add half the container of whipped topping and mix on low speed until fully incorporated, scraping down the sides of the bowl when necessary.
  2. Layer the cream cheese mixture and raspberry sorbet into the pie shell, starting with the cream cheese mixture and finishing with the raspberry sorbet. Make sure to create 4 thin, even layers by working quickly and spreading with an offset icing spatula. If the sorbet becomes too soft during assembly, freeze the pie until it hardens before adding more layers. Cover the pie with plastic wrap and freeze overnight.
  3. Pipe the remainder of the whipped topping around the border of the pie and garnish with fresh raspberries. Let the pie rest at room temperature for a few minutes before serving.

Rasberry-Ice-Box-Pie.jpg

 

I love no-bake recipes, don’t you? They’re perfect for the summertime when you don’t even want to think about touching your oven. But they’re also nice during the holidays when your oven is tied up with the rest of the meal. When you’re ready to slice this pie, dip your knife in hot water after cutting each slice. Not only will the heat of the blade make it easier to cut the next piece, but you’ll also get those bold layers of red and white.

 

I’ll see you Wednesday for In the Kitchen with David at 8pm ET.

 

Keep it flavorful!

—David