Raspberry Cream Pie

Since it's raspberry season in the valley...and we had two family birthdays to celebrate recently...raspberry cream pie doubled as birthday cake this year.  This recipe began as as a peach pie...but works well with berries. 

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoons sugar

1. Pre-heat oven to 350°F.
2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
3. Bake for 10 minutes. 
4. Cool.

 Filling:

• 1 pkg. large marshmallows (10 oz.)
• 1/2 cup milk
• 1 cup whipping cream
• 2 cups fresh raspberries  

1. Place milk and marshmallows in a large casserole. Cover.
2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
3. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
4. Whip cream...and fold into chilled mallow mixture. 
5. Gently fold in fresh raspberries.  
6. Pour into crust and decorate with additional fresh berries and whipped cream, if desired.
7. Refrigerate several hours or overnight.

Call it a pie...or call it a birthday cake...and enjoy!

Raspberry Cream Cheese Coffee Cake

More than 80% of Canada's raspberries are grown right here in the Fraser Valley. And since it is the season...there are a lot of raspberry recipes happening around here these days.   Here is a moist raspberry coffee cake...that we enjoyed yesterday.

Raspberry Cream Cheese Coffee Cake

• 2 1/4 cups flour
• 3/4 cup white sugar
• 3/4 cup butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla
• 8 oz./250 ml cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh raspberries

 
Method:

1. Preheat oven to 350°F.  Butter a 10" spring form pan and line the bottom with parchment paper.
2. With a pastry blender or electric mixer, combine flour, sugar and cool butter until well blended and mixture resembles a fine streusel.  Measure out 1 cup of crumbs and set aside.
3. To remaining streusel mix, add baking powder, baking soda and salt and mix.
4. Add sour cream, egg and vanilla and beat only until the batter is smooth. 
5. Spread the batter onto the bottom and slightly up the sides of the prepared pan.
6. Using a clean mixing bowl, combine cream cheese and sugar.  Add egg and orange zest and beat until light  and fluffy.
7. Next, spread the cream cheese filling over the cake batter.
8. Scatter the fresh raspberries over the filling.
9. Top with reserved cup of streusel.
10. Bake for 50-60 minutes or until the streusel is golden and toothpick inserted in centre of cake comes out clean.
11. Place on a rack to cool.  Remove ring and slide cake onto a dessert plate.
12. Serve slightly warm or at room temperature.