((I'm realizing I need a better camera. : / sorry about the fuzzy picture))quick, easy, and refreshing!
....it was SUPER hot!! (obviously, the whip cream was wilting as I was trying to get a picture!) With the air condition broken a birthday cake for mom was not going to be on the menu, the alternative was a cold, fruity dessert ( A 350 degree oven to further contribute to the rising temperature in the house may have resulted in a heat stroke!) So, in the last minute I whipped together these individual pies. These are quick and easy. You can "short cut" or make them the "long" way (from scratch). Ill include both variations in the recipe.
Quick Whip Raspberry Mini Pies
3 Mini pie tins
1/3 cup graham cracker crumbs
((or you can buy the ready made mini graham cracker pie crusts at any local grocery. I went this route since baking the crusts would have been too hot.))
1 tbs butter, melted
.75 cups fresh raspberries
.75 cup heavy whipping cream
((if you're cheating ;p you can use 1/3 a container of cool whip, thawed))
1 packet of Otker Vanilla Sugar
1 tsp fresh lemon juice - optional
Preheat the oven to 350F (only if you're making the crust from scratch ; )
Stir the graham cracker crumbs and melted butter. Press to cover the mini pie tins and bake for 5-7 minutes until the crusts are crispy. (Be careful not to burn them since they are mini tins :)
With a fork "scramble" the raspberries in a bowl until they are mashed well. Stir in the lemon juice, if desired. Lemon, which is commonly paired with raspberries, lends a tart flavor. Set aside. (keep them in the fridge to keep cold.)
Whip the heavy cream with the whisk attachment on high speed until a light, fluffy texture is achieved. I reserved a couple of spoons full for decorating in the end.
With a spatula or spoon fold the Otker vanilla sugar and raspberry mixture into the whipped cream (or cool whip).
Spoon the raspberry whipped cream mixture into the pie crusts and store in the refrigerator until ready to serve. You can also freeze these pies for a few of hours and thaw them in the fridge about a half hour before serving. They will have a firmer texture (like a parfait or frozen yogurt).
I these minis with a dollop of reserved whipped cream, a fresh raspberry and a twisted lemon peal. Fresh mint leaves would be pretty too : )
....it was SUPER hot!! (obviously, the whip cream was wilting as I was trying to get a picture!) With the air condition broken a birthday cake for mom was not going to be on the menu, the alternative was a cold, fruity dessert ( A 350 degree oven to further contribute to the rising temperature in the house may have resulted in a heat stroke!) So, in the last minute I whipped together these individual pies. These are quick and easy. You can "short cut" or make them the "long" way (from scratch). Ill include both variations in the recipe.
Quick Whip Raspberry Mini Pies
3 Mini pie tins
1/3 cup graham cracker crumbs
((or you can buy the ready made mini graham cracker pie crusts at any local grocery. I went this route since baking the crusts would have been too hot.))
1 tbs butter, melted
.75 cups fresh raspberries
.75 cup heavy whipping cream
((if you're cheating ;p you can use 1/3 a container of cool whip, thawed))
1 packet of Otker Vanilla Sugar
1 tsp fresh lemon juice - optional
Preheat the oven to 350F (only if you're making the crust from scratch ; )
Stir the graham cracker crumbs and melted butter. Press to cover the mini pie tins and bake for 5-7 minutes until the crusts are crispy. (Be careful not to burn them since they are mini tins :)
With a fork "scramble" the raspberries in a bowl until they are mashed well. Stir in the lemon juice, if desired. Lemon, which is commonly paired with raspberries, lends a tart flavor. Set aside. (keep them in the fridge to keep cold.)
Whip the heavy cream with the whisk attachment on high speed until a light, fluffy texture is achieved. I reserved a couple of spoons full for decorating in the end.
With a spatula or spoon fold the Otker vanilla sugar and raspberry mixture into the whipped cream (or cool whip).
Spoon the raspberry whipped cream mixture into the pie crusts and store in the refrigerator until ready to serve. You can also freeze these pies for a few of hours and thaw them in the fridge about a half hour before serving. They will have a firmer texture (like a parfait or frozen yogurt).
I these minis with a dollop of reserved whipped cream, a fresh raspberry and a twisted lemon peal. Fresh mint leaves would be pretty too : )
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