Emile Henry Recipes

Raspberry Macaroon Pie  recipe

Temperature: 400° F

Ingredients

Pie crust
  • 1 Single crust pie shell - baked
  • 1 Emile Henry pie plate (mine is purchased at Kitchen Kneads in Logan, Ut)
Macaroon Topping
  • 1/4 cups finely chopped almonds
  • 1/4 cup sweetened flaked coconut
  • 2 T. butter
Raspberry Cream cheese filling
  • 6 oz.  Cream cheese
  • 2 T. Cream
  • 2 T. Powdered sugar
  • 4 cups fresh or frozen raspberries
  • 1 1/4 cup  water
  • 3/4 cup sugar
  • 3 T. cornstarch
  • 1/8 t.  salt
Whipped Cream topping
  • 1 cup Whipping cream
  • 3 T. Powdered sugar or to taste
  • 1 t.  Vanilla

Instructions

Prepare macaroon topping by mixing coconuts and almonds together with the butter. Spread on a cookie sheet and bake at 350 degrees until nicely browned, stirring often.
Mix cream cheese, powdered sugar and cream and spread into the bottom of the prepared and baked pie shell.
Mix the water with 1 cup of the raspberries and bring to a boil. Pour mixture through a strainer to yield the juice. Crush the berries in the strainer to maximize the yield.
Mix the sugar, salt and cornstarch and stir into the raspberry liquid. Bring to a boil and cook for 2-3 minutes until the mixture is thick and clear. Let cool.
Gently fold in the raspberries.
Pour the raspberry mixture over the cream cheese and refrigerate until ready to serve. Whip the cream and add the powdered sugar and vanilla. Sprinkle the macaroon mixture over the cream and serve.

Submitted By: R. Parkinson - Wellsville, UT
Raspberry Macaroon Pie