American Pie Council

2019 Amateur Entry

 

Raspberry Tiramisu Pie

Raspberry Tiramisu
David Harper
Lone Rock, WI
Open Division-
Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Cream Cheese ricotta filling
12 ounces cream cheese
1 cup ricotta cheese
1 ½ Cup whipped topping, such as Cool Whip
½ cup powdered sugar
1 teaspoon vanilla
1 cup raspberry jelly

Extras
1 box Twinkies
1 cup Raspberry jelly-warmed
1 cup crushed shortbread cookies, ¼ cup reserved
Whipped cream

Crust: Preheat oven to 400. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Remove crust from oven and cool on wire rack and set aside.

Cream Cheese Filling: Beat the cream cheese, ricotta cheese, powdered sugar together in a mixing bowl until smooth. Add the vanilla and whip until incorporated. Add the whipped topping and mix until combined. Add the raspberry jelly and lightly swirl it into the mixture.

Assemble the pie: Brush cooked crust with raspberry jelly. Spoon half the cream cheese-ricotta mixture into pie shell. Cover this mixture with Twinkies. Cut them to fit all the spaces. Brush the Twinkies with raspberry jelly. Cover with crushed shortbread cookies. Spoon remaining cream cheese ricotta filling over this. Decorate with whipped cream and more crushed shortbread cookies. Chill overnight for best results.