American Pie Council

2018 Amateur Entry

 

Sunday Brunch Raspberry Bellini Pie

Crust
16 coarsely broken vanilla sandwich cookies
Pinch of cinnamon
1 tbsp. butter
2 tsp. milk

Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse cookies in food processor until the consistency of fine crumbs.
Add cinnamon, milk and butter and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 - 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling - Layer 1
8 oz. cream cheese (softened)
8 oz. butter (softened)
1 C. powdered sugar
1 tbsp. vanilla extract
1 package Cool Whip
3 tbsp. champagne syrup

Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer.
Fold in the cool whip and champagne syrup mixing until smooth.
Fill pie with 1/2 of filling.

Filling - Layer 2
2 can Comstock peach
1 can Comstock Raspberry
3 tbsp champagne syrup

Separate peaches from liquid for both cans of pie filling.
Mix 1/2 can Raspberry filling with remaining cream
Layer mixture into pie.
Mix peaches with 1/2 can of raspberry filling and champagne syrup
Top pie with peach mixture

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla extract

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.