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Royal Macadamia Raspberry Pie

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Royal Macadamia Raspberry Pie

Phyllis Szymanek, Toledo, OH

Best of Show Amateur Winner

2011 American Pie Council Crisco® National Pie Championships

 

 

Crisco Pie Crust:

1 1/2 cups Pillsbury All Purpose Flour 

1/2 cup Crisco® 

1/2 tsp salt  

3 tbsp butter (chilled) 

3-4 tbsp ice water

2 tbsp chopped macadamia nuts

In a mixing bowl, combine flour and salt; cut in Crisco® and butter until crumbly.  Add water one tablespoon at a time until dough forms into a ball.  Chill for one hour.  Roll out on floured surface to fit a 9" pie dish.  Lightly press macadamia nuts into pie crust.  Place in pie dish and bake at 425° for 12 to 15 minutes or until lightly brown.  Set aside to cool.  

Glaze:

1 cup sugar  

2 ½ tbsp corn starch 

1 ¼ cup water 

Pinch of salt

1 - 3oz box Raspberry Jello® 

3 cups raspberries

In a small saucepan, combine sugar, cornstarch, water and salt over medium heat.  Bring to a boil.  Boil until thick and clear.  Remove from heat and add Jello®, mix well.  Set aside and cool for 15 to 20 minutes.

Cream Cheese Filling:

1 8oz pkg cream cheese (softened) 

½ cup powdered sugar

½ tsp lemon juice    

8 oz Cool Whip®   

½ cup chopped macadamia nuts

Place cream cheese in a medium mixing bowl and beat on low speed until creamy.  Add powdered sugar until mixed well.  Add lemon juice.  Fold in ½ of the Cool Whip®.  Spread ½ of the cream cheese mixture into bottom of cooled pie crust.  Spread 1/2 of raspberries over cream cheese.  Pour ½ glaze over raspberries.  Refrigerate for 15 to 20 minutes.  Then add remaining cream cheese over raspberries; top with remaining raspberries then the rest of the glaze.  Chill for about an hour.  Place remaining Cool Whip® in a pastry bag with a star tip to garnish top of pie making three circles around outer edge of pie.  Sprinkle with nuts.