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Prep Time: 300 Minutes Cook Time: 10 Minutes |
Ready In: 310 Minutes Servings: 6 |
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Raspberries in a creamy white Bavarian filling Ingredients:
1 9 inch pie shell |
1 1/4 cups whipping cream |
3/4 cup white sugar |
1 envelope plain unflavored gelatin |
1 cup sour cream |
1/2 teaspoon vanilla |
2 cups raspberries (fresh or frozen) |
Directions:
1. In saucepan combine cream, sugar and gelatin.
2. Heat stirring constantly until sugar and gelatin are completely dissolved.
3. Stir in vanilla.
4. Cool stirring occasionally to prevent skin from forming.
5. Cover and chill until slightly thickened.
6. Fold in sour cream until throughly blended.
7. Gently fold in 1 1/2 cup raspberries (if using frozen do not thaw, fold in frozen).
8. Pour into prepared pie shell, Garnish with remaining raspberries.
9. Chill several hours or over night.
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