August 1st is National Raspberry Cream Pie Day

August 1st is National Raspberry Cream Pie Day

Paul August 1, 2019

Raspberry Fun Facts

raspberry fun facts

The word “raspberry” seems to come from the Old French raspise, a term meaning “sweet rose-colored wine”.

  • Raspberries are a type of fruit known as an aggregate fruit. Aggregate fruits have flowers with multiple ovaries and each ovary produces druplets around a core formed by the flower. Each druplet could actually be considered a separate fruit.
  • There are over 200 different known species of raspberries but only 2 species are grown on a large scale.
  • May 3rd is National Raspberry Popover and Tart Day.
  • July 31st is National Raspberry Cake Day.
  • August 1st is National Raspberry Cream Pie Day
  • August 7th is National Raspberries and Cream Day.
  • The term “raspberry” for a flapping noise made with the tongue and mouth seems to have originated in the Cockney dialect of England. The sound was originally called a raspberry tart, and was later shortened to raspberry.
  • Raspberries have been crossed with other berries to form new species. Theloganberry is a cross between raspberries and blackberries. The boysenberry is a cross between red raspberries, blackberries and loganberries. The nessberry is a cross between a dewberry, raspberry, and blackberry and other crosses include laxtonberries, veitchberries, and mahdiberries.
  • The people of Troy, in modern-day Turkey, were the first to note an appreciation of the raspberry fruit.
  • 4 A.D. saw the first writings on the cultivation of raspberries.
  • Raspberries are a wonderful source of vitamin C, containing 40 percent of a person’s daily needs.

Facts and Picture courtesy of

Recipe

Raspberry Cream Pie

Recipe and Picture Courtesy of Ree Drummond and

  • Level: Easy
  • Total: 2 hr 45 min(includes cooling, standing and freezing times)
  • Active: 15 min
  • Yield: 12 servings

Ingredients

  • 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
  • 4 tablespoons butter, melted
  • 1 generous cup raspberries, plus more for serving
  • 3 tablespoons sugar
  • Two 6-ounce containers raspberry yogurt
  • One 3.4-ounce package instant vanilla pudding mix
  • 1 cup heavy cream
  • Whipped cream, for serving

Directions

  1. Preheat the oven to 350 degrees F.
  2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

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