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Lemon Angel Pie Lemon Angel Pie with meringue crust is a little taste of heaven! Lemon Angel Pie is an all time favorite at our house, hands down my favorite dessert ever!! The combination of light lemon filling and meringue crust is unbeatable. And it has definitely stood the test of time. We have been enjoying this recipe for almost 30 years! I first had Lemon Angel Pie when my oldest boy was only 4 years old! I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert. As soon as I took my first bite I knew I had to have the recipe. Our family has been enjoying this as our favorite Easter dessert ever since. There is just something about Easter that says lemon to me! It just wouldn’t be Easter without our favorite lemon dessert – Lemon Angel Pie. The great thing about this recipe is you can make it the day ahead – in fact you need to make it the day ahead thus making it a perfect dessert for Easter dinner! Hope you enjoy it as much as we do. How to Make Meringue Crust Start by making the meringue crust. You beat together egg whites, sugar and cream of tartar. You are suppose to beat it until it becomes stiff but not dry. I have NEVER in the 20 years I have been making this had the egg whites get stiff. It always ends up somewhat thick and shiny but definitely not stiff but that’s o.k – just pour it into the buttered pie pan and I promise it will be o.k. Chilling your bowl before beating the egg whites can help them to fluff up better. The other thing – when you remove it from the oven – don’t worry when the beautiful, puffed-up, golden brown crust begins to crack and fall. It is suppose to do that. How To Make Lemon Angel Pie While the meringue crust is baking, you can make the filling. Combine the egg yolks, sugar, lemon juice, lemon rind and salt into a microwave safe container and mix. Then, cook the mixture until thickened in microwave for 4 minutes (stir every 30 seconds) and allow to cool. While the lemon filling cools, whip 2 cups of whipping cream. Then, combine half of the whipped cream with the cooled lemon mixture and fold to combine. Pour into the meringue crust, and then cover with the remaining whipped cream. The pie is very sweet so you do not need to sweeten the whipped cream. The pie is so light and wonderful it almost just melts in your mouth. It is the perfect ending to any meal, especially Easter dinner when you just need something light and lovely. Originally posted in March 2013 If you love lemon desserts, make sure to check out the recipes for Lemon Curd Ice Cream Pie, Lemon Blueberry Marble Cake, Lemon Butter Cream Cake. My favorite kitchen tools I use to make LEMON ANGEL PIE: LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Nothing beats fresh squeezed lemon juice and this guy makes it so easy MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes. I use mine on a daily and weekly basis. 9” GLASS PIE PLATE – perfect size for any pie! Lemon Angel Pie Recipe Lemon Angel Pie 1 C sugar 4 eggs (separated) 1/4 tsp. cream of tartar 1/2 C sugar 3 Tbsp. lemon juice 1 Tbsp. grated lemon rind 1/4 tsp. salt 2 cups whipping cream. Beat egg whites until white and fluffy. Add in sugar gradually and cream of tartar. Beat until stiff but not dry (it’s o.k if this doesn’t happen) Pour into a buttered 9″ deep dish glass pie dish and press up against the sides Bake meringue crust at 300 degrees for 45-60 minutes. Cool. Filling Take 4 egg yolks and beat slightly. Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool. Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Lemon Angel Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 Lemon Angel Pie with meringue crust is a little taste of heaven!

Lemon Angel Pie is an all time favorite at our house, hands down my favorite dessert ever!!  The combination of light lemon filling and meringue crust is unbeatable.  And it has definitely stood the test of time.  We have been enjoying this recipe for almost 30 years!

I first had Lemon Angel Pie when my oldest  boy was only 4 years old!  I was at a Preschool Board Meeting and the woman hosting the meeting served this as dessert.  As soon as I took my first bite I knew I had to have the recipe.

Our family has been enjoying this as our favorite Easter dessert ever since.  There is just something about Easter that says lemon to me!  It just wouldn’t be Easter without our favorite lemon dessert – Lemon Angel Pie.

The great thing about this recipe is you can make it the day ahead – in fact you need to make it the day ahead thus making it a perfect dessert for Easter dinner!  Hope you enjoy it as much as we do.

How to Make Meringue Crust

Start by making the meringue crust.  You beat together egg whites, sugar and cream of tartar. You are suppose to beat it until it becomes stiff but not dry.  I have NEVER in the 20 years I have been making this had the egg whites get stiff.  It always ends up somewhat thick and shiny but definitely not stiff but that’s o.k – just pour it into the buttered pie pan and I promise it will be o.k.  Chilling your bowl before beating the egg whites can help them to fluff up better.

The other thing – when you remove it from the oven – don’t worry when the beautiful, puffed-up, golden brown crust begins to crack and fall.  It is suppose to do that.

 

How To Make Lemon Angel Pie

While the meringue crust is baking, you can make the filling.  Combine the egg yolks, sugar, lemon juice, lemon rind and salt into a microwave safe container and mix.

Then, cook the mixture until thickened in microwave for 4 minutes (stir every 30 seconds)  and allow to cool.

While the lemon filling cools,  whip 2 cups of whipping cream.

Then, combine half of the whipped cream with the cooled lemon mixture and fold to combine.

Pour into the meringue crust, and then cover with the remaining whipped cream.  The pie is very sweet so you do not need to sweeten the whipped cream.

The pie is so light and wonderful it almost just melts in your mouth.  It is the perfect ending to any meal, especially Easter dinner when you just need something light and lovely.

Originally posted in March 2013

If you love lemon desserts, make sure to check out the recipes for

• Lemon Curd Ice Cream Pie,
• Lemon Blueberry Marble Cake,
•  Lemon Butter Cream Cake.

My favorite kitchen tools I use to make LEMON ANGEL PIE:

LEMON JUICE SQUEEZER – this is one of my most used kitchen tools.  Nothing beats fresh squeezed lemon juice and this guy makes it so easy

MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes.  I use mine on a daily and weekly basis.

9” GLASS PIE PLATE – perfect size for any pie!

Lemon Angel Pie Recipe

Lemon Angel Pie

• 1 C sugar
• 4 eggs (separated)
• 1/4 tsp. cream of tartar
• 1/2 C sugar
• 3 Tbsp. lemon juice
• 1 Tbsp. grated lemon rind
• 1/4 tsp. salt
• 2 cups whipping cream.

1. Beat egg whites until white and fluffy.
2. Add in sugar gradually and cream of tartar.
3. Beat until stiff but not dry (it’s o.k if this doesn’t happen)
4. Pour into a buttered 9″ deep dish glass pie dish and press up against the sides
5. Bake meringue crust at 300 degrees for 45-60 minutes.
6. Cool.

Filling

1. Take 4 egg yolks and beat slightly.
2. Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
3. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
4. Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
5. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Lemon Curd Ice Cream Pie This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling topped with fluffy meringue! I originally posted this recipe back in April of 2008. Today I am updating it with new photos! Enjoy. Today’s recipe is one I have had in my file for over a year. It was given to me by my brother’s mother-in-law, Marilyn. When we were together for my nephew’s birthday, Marilyn told me about this amazing dessert she had made for Easter dinner. It was a lemon recipe so of course so I had to have it. Marilyn graciously emailed me a copy of the recipe. I printed it off and stuck it in my file. I pulled the recipe out this week because you see, last week, I attended Marilyn’s funeral. The last time I saw Marilyn was a year ago when she shared this recipe with me so I thought it was fitting that, in memory of Marilyn, I tried the recipe this week. Marilyn was small in stature but large in spirit. She was a successful entrepreneur who loved beautiful things, fashion, good food and most importantly her family. We did not see Marilyn often but when we did she always made us feel welcome and took the time to talk with us and find out what was happening in our lives. There are just so many good parts to this pie – the meringue topping, the lemon curd filling, the creamy ice cream layer and the nutty crust! When I shared it with my neighbors, I received a text from my friend saying she had never seen her boys devour a pie so fast! The recipe includes directions to make your own lemon curd which is delicious but if you are in a hurry you can also use a jar of store bought lemon curd. My favorit ones are from Trader Joes and also one from Bonne Maman. Marilyn’s recipe was originally called Lemon Meringue Ice Cream Pie in Toasted Pecan Crust. It is from Jamie’s Restaurant in Pensacola, Florida. Marilyn was right – it is amazing. In fact as I tucked one of my girls in bed last night she commented, half asleep, “That dessert you made tonight was really good.” Later as I climbed in bed with sweet hubby, he too commented, “I really liked that lemon dessert you made tonight.” So it is a keeper, but from now on it will be known, at least at our house, as Marilyn’s Lemon Curd Ice Cream Pie. LA Notes: Be sure and use quality ice cream. I used my ice cream of choice, Haggen Dazs. The pie is made in stages and needs freezing between each stage so make sure and allow yourself enough time. Some of my other favorite lemon desserts include: Lemon Angel Pie Sour Cream Lemon Pie Lemon Meringue Pie My favorite kitchen items I used to make these LEMON CURD ICE CREAM PIE: 9” GLASS PIE PLATE – perfect size for any pie! LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Nothing beats fresh squeezed lemon juice and this guy makes it so easy. MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes. I use mine on a daily and weekly basis. Lemon Curd Ice Cream Pie Recipe Lemon Curd Ice Cream Pie This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling! 2 large eggs 2 large egg yolks 6 Tablespoons 3/4 stick unsalted butter 1 cup sugar 6 Tablespoons fresh lemon juice 2 tsp. finely grated lemon peel pinch of salt or 1 jar of store bought lemon curd Crust 1 1/2 cups finely chopped pecans 1/4 cup sugar 1/4 cup 1/2 stick butter, melted 3 cups vanilla ice cream (slightly softened, divided) Meringue 4 large egg whites (room temperature) pinch of cream of tartar 6 Tablespoons sugar For Lemon curd: Whisk eggs and egg yolks in medium bowl Melt butter in medium metal bowl set over large saucepan of simmering water Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture Whisk until thick and thermometer inserted into curd registers 178-180 degrees; about 8 minutes Transfer to small bowl Press plastic wrap on top of curd, chill 4 hours (Do Ahead: Can be made 2 days ahead. Keep chilled) For Crust: Preheat oven to 400 degrees Mix pecans, sugar, and butter in medium bowl until moistened Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will sip down sides of dish as it cooks). Use back of spoon to press crust back into place Cool on crust on rack Freeze crust 30 minutes Dollop 1 1/2 cups ice cream over crust; spread into even layer Spread lemon curd over ice cream; freeze until firm, about 2 hours Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer Cover and freeze until firm, about 2 hours For Meringue: Using electric mixer, beat egg whites in medium bowl until frothy Beat in cream of tartar With mixture running gradually add sugar Beat until stiff peaks form Spoon meringue over pie, spreading to seal at edges and swirling decoratively You can freeze it again at this point if you want or you can cook the meringue and serve To toast the meringue you can either use a kitchen butane torch, toasting meringue until golden in spots or place pie in a preheated 500 degree oven until meringue is golden in spots, watching to prevent burning, about 5 minutes Cut pie into wedges, serve immediately Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Lemon Curd Ice Cream Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling topped with fluffy  meringue!

I originally posted this recipe back in April of 2008.  Today I am updating it with new photos!  Enjoy.

Today’s  recipe is one I have had in my file for over a year.  It was given to me by my brother’s mother-in-law, Marilyn.  When we were together for my nephew’s birthday, Marilyn told me about this amazing dessert she had made for Easter dinner.  It was a lemon recipe so of course so I had to have it.  Marilyn graciously emailed me a copy of the recipe.  I printed it off and stuck it in my file.

I pulled the recipe out this week because you see, last week, I attended Marilyn’s funeral.  The last time I saw Marilyn was a year ago when she shared this recipe with me so I thought it was fitting that, in memory of Marilyn, I tried the recipe this week.

Marilyn was small in stature but large in spirit.  She was a successful entrepreneur who loved beautiful things, fashion, good food and most importantly her family.  We did not see Marilyn often but when we did she always made us feel welcome and took the time to talk with us and find out what was happening in our lives.

There are just so many good parts to this pie – the meringue topping, the lemon curd filling, the creamy ice cream layer and the nutty crust!

When I shared it with my neighbors, I received a text from my friend saying she had never seen her boys devour a pie so fast!  The recipe includes directions to make your own lemon curd which is delicious but if you are in a hurry you can also use a jar of store bought lemon curd.  My favorit ones are from Trader Joes  and also one from Bonne Maman.

Marilyn’s recipe was originally called Lemon Meringue Ice Cream Pie in Toasted Pecan Crust.  It is from Jamie’s Restaurant in Pensacola, Florida.   Marilyn was right – it is amazing.  In fact as I tucked one of my girls in bed last night she commented, half asleep, “That dessert you made tonight was really good.”  Later as I climbed in bed with sweet hubby, he too commented, “I really liked that lemon dessert you made tonight.”  So it is a keeper, but from now on it will be known, at least at our house, as Marilyn’s Lemon Curd Ice Cream Pie.

LA Notes: Be sure and use quality ice cream.  I used my ice cream of choice, Haggen Dazs.  The pie is made in stages and needs freezing between each stage so make sure and allow yourself enough time.

Some of my other favorite lemon desserts include:

Lemon Angel Pie

Sour Cream Lemon Pie

Lemon Meringue Pie

 

My favorite kitchen items I used to make these LEMON CURD ICE CREAM PIE:

9” GLASS PIE PLATE – perfect size for any pie!

LEMON JUICE SQUEEZER – this is one of my most used kitchen tools.  Nothing beats fresh squeezed lemon juice and this guy makes it so easy.

MICROPLANE ZESTER– this is the perfect tool for zesting lemons or limes.  I use mine on a daily and weekly basis.

Lemon Curd Ice Cream Pie Recipe

Lemon Curd Ice Cream Pie

This lemon curd ice cream pie is divine. A nutty crust with a sweet and lemony filling!

• 2 large eggs
• 2 large egg yolks
• 6 Tablespoons 3/4 stick unsalted butter
• 1 cup sugar
• 6 Tablespoons fresh lemon juice
• 2 tsp. finely grated lemon peel
• pinch of salt
• or 1 jar of store bought lemon curd

Crust

• 1 1/2 cups finely chopped pecans
• 1/4 cup sugar
• 1/4 cup 1/2 stick butter, melted
• 3 cups vanilla ice cream (slightly softened, divided)

Meringue

• 4 large egg whites (room temperature)
• pinch of cream of tartar
• 6 Tablespoons sugar

For Lemon curd:

1. Whisk eggs and egg yolks in medium bowl
2. Melt butter in medium metal bowl set over large saucepan of simmering water
3. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture
4. Whisk until thick and thermometer inserted into curd registers 178-180 degrees; about 8 minutes Transfer to small bowl
5. Press plastic wrap on top of curd, chill 4 hours (Do Ahead: Can be made 2 days ahead. Keep chilled)

For Crust:

1. Preheat oven to 400 degrees
2. Mix pecans, sugar, and butter in medium bowl until moistened
3. Press pecan mixture onto bottom and up sides of 9 inch diameter glass pie dish (mixture will be crumbly).
4. Bake until crust is lightly toasted, about 12 minutes (crust will sip down sides of dish as it cooks).
5. Use back of spoon to press crust back into place
6. Cool on crust on rack
7. Freeze crust 30 minutes
8. Dollop 1 1/2 cups ice cream over crust; spread into even layer
9. Spread lemon curd over ice cream; freeze until firm, about 2 hours
10. Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer
11. Cover and freeze until firm, about 2 hours

For Meringue:

1. Using electric mixer, beat egg whites in medium bowl until frothy
2. Beat in cream of tartar
3. With mixture running gradually add sugar
4. Beat until stiff peaks form
5. Spoon meringue over pie, spreading to seal at edges and swirling decoratively
6. You can freeze it again at this point if you want or you can cook the meringue and serve
7. To toast the meringue you can either use a kitchen butane torch, toasting meringue until golden in spots or place pie in a preheated 500 degree oven until meringue is golden in spots, watching to prevent burning, about 5 minutes
8. Cut pie into wedges, serve immediately

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Chocolate Raspberry Brownies These chocolate raspberry brownies disappeared so fast at the dinner I served them at that I almost didn’t get one! Chocolate Raspberry Brownies were originally posted in December of 2008. I had been in charge of organizing the holiday dinner for the women’s organization at church. I have done enough large group cooking that cooking for 100 doesn’t scare me any more. I have cooked for 400 before – now that’s scary! I always gauge the success of a dinner by how many requests I get for the recipes and based on the requests from that dinner it was a huge success! So as promised, here is the dessert recipes I used for the dinner. A short story first – if you are a frequent visitor to my blog you know that I like to include pretty pictures of the food I make. When I originally posted this recipe, I didn’t get any good photos of the food we served at the dinner – when you are in the middle of cooking and prepping food for 100 you forget to take pictures! About the time we were serving dessert I did remember so I found a “pretty” piece of dessert and set it aside inside my roaster oven in the kitchen to take home and take a picture of. After dessert was served and on the tables I came back into the kitchen and discovered that my “pretty” piece of dessert was GONE! Yes, someone had taken my “pretty,” picture worthy piece of dessert. By this time the majority of people had already eaten their dessert. I went back out to the cultural hall and searched through the tables looking for an uneaten “pretty” piece of dessert – I found one that was somewhat “pretty” and stole it right off the table. I got the piece of dessert home and put it in the refrigerator until I could take a picture of it the next morning in the light. By the time I got around to taking a picture of it, it wasn’t so “pretty” anymore. But I promise you, the dessert is so YUMMY that you won’t care that the picture isn’t “pretty” In fact it is so YUMMY I couldn’t resist and had to take a bite before I took the picture!! Here is the original not so pretty photo I took! The dessert recipe came from my friend Melanie over at My Kitchen Cafe. After I was asked to be in charge of the dinner and a “decadent chocolate dessert” was requested, I emailed Melanie right away to ask her for some great ideas. As always, Melanie came through for me and sent me the recipe for Raspberry Tuxedo Brownie Squares. She was right – they were wonderful! The other recipes from the dinner can be found here. My favorite kitchen items I used to make these CHOCOLATE RASPBERRY BROWNIES: 9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use. KITCHEN AID – This is the workhorse of my kitchen and I use it daily! Couldn’t live with out it. PYREX BOWLS – I love my Pyrex bowls and actually own a couple of sets. Perfect for mixing or serving. Chocolate Raspberry Brownie Recipe Chocolate Raspberry Brownie These chocolate raspberry brownies disappeared so fast at the dinner I served them at that I almost didn’t get one! 1 package (21 oz. brownie mix (9 x 13 size)) 1/2 C seedless raspberry jam (I used jam with seeds!) 2 C fresh raspberries (or frozen whole raspberries without syrup, thawed and drained, divided (I used 1 1/2 cups frozen for the dessert and then used 1/2 cup fresh to garnish the top)) 3 squares (1 ounce each white chocolate, melted and cooled slightly) 2 packages (8oz. cream cheese, softened) 1/2 C powdered sugar 1/4 C milk 1 C heavy whipping cream (wh ipped to stiff peaks) Preheat oven to 350 degrees Lightly spray bottom of a 9 x 13 pan with nonstick cooking spray Prepare and bake brownie mix according to package Cool completely Spread jam onto brownies Reserve 1/2 cup of raspberries for the garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam Combine cream cheese and powdered sugar in medium bowl, mix well Gradually whisk in melted chocolate and milk Fold in whipped cream Spread carefully over raspberries Refrigerate 1 hour or until firm Cut into squares Garnish with reserved raspberries or chocolate curls Store, covered in the refrigerator Yields: 15 servings Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Chocolate Raspberry Brownies. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

These chocolate raspberry brownies disappeared so fast at the dinner I served them at that I almost didn’t get one!

Chocolate Raspberry Brownies were originally posted in December of 2008.  I had been in charge  of organizing the holiday dinner for the women’s organization at church.  I have done enough large group cooking that cooking for 100 doesn’t scare me any more.  I have cooked for 400 before – now that’s scary!

I always gauge the success of a dinner by how many requests I get for the recipes and based on the requests from that dinner it was a huge success!  So as promised, here is the dessert recipes I used for the dinner.

A short story first – if you are a frequent visitor to my blog you know that I like to include pretty pictures of the food I make.  When I originally posted this recipe, I didn’t get any good photos of the food we served at the dinner – when you are in the middle of cooking and prepping food for 100 you forget to take pictures!

About the time we were serving dessert I did remember so I found a “pretty” piece of dessert and set it aside inside my roaster oven in the kitchen to take home and take a picture of.

After dessert was served and on the tables I came back into the kitchen and discovered that my “pretty” piece of dessert was GONE!  Yes, someone had taken my “pretty,” picture worthy piece of dessert.  By this time the majority of people had already eaten their dessert.  I went back out to the cultural hall and searched through the tables looking for an uneaten “pretty” piece of dessert – I found one that was somewhat “pretty”  and stole it right off the table.

I got the piece of dessert home and put it in the refrigerator until I could take a picture of it the next morning in the light.  By the time I got around to taking a picture of it, it wasn’t so “pretty” anymore.   But I promise you, the dessert is so YUMMY that you won’t care that the picture isn’t “pretty”  In fact it is so YUMMY I couldn’t resist and had to take a bite before I took the picture!!

Here is the original not so pretty photo I took!

The dessert recipe came from my friend Melanie over at My Kitchen Cafe.  After I was asked to be in charge of the dinner and a “decadent chocolate dessert” was requested,  I emailed Melanie right away to ask her for some great ideas.  As always, Melanie came through for me and sent me  the recipe for Raspberry Tuxedo Brownie Squares.  She was right – they were wonderful!

The other recipes from the dinner can be found here.

My favorite kitchen items I used to make these CHOCOLATE RASPBERRY BROWNIES:

9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.

KITCHEN AID – This is the workhorse of my kitchen and I use it daily!  Couldn’t live with out it.

PYREX BOWLS – I love my Pyrex bowls and actually own a couple of sets.  Perfect for mixing or serving.

 

Chocolate Raspberry Brownie Recipe

Chocolate Raspberry Brownie

These chocolate raspberry brownies disappeared so fast at the dinner I served them at that I almost didn’t get one!

• 1 package (21 oz. brownie mix (9 x 13 size))
• 1/2 C seedless raspberry jam (I used jam with seeds!)
• 2 C fresh raspberries (or frozen whole raspberries without syrup, thawed and drained, divided (I used 1 1/2 cups frozen for the dessert and then used 1/2 cup fresh to garnish the top))
• 3 squares (1 ounce each white chocolate, melted and cooled slightly)
• 2 packages (8oz. cream cheese, softened)
• 1/2 C powdered sugar
• 1/4 C milk
• 1 C heavy whipping cream (wh ipped to stiff peaks)

1. Preheat oven to 350 degrees
2. Lightly spray bottom of a 9 x 13 pan with nonstick cooking spray
3. Prepare and bake brownie mix according to package
4. Cool completely
5. Spread jam onto brownies
6. Reserve 1/2 cup of raspberries for the garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam
7. Combine cream cheese and powdered sugar in medium bowl, mix well
8. Gradually whisk in melted chocolate and milk
9. Fold in whipped cream
10. Spread carefully over raspberries
11. Refrigerate 1 hour or until firm
12. Cut into squares
13. Garnish with reserved raspberries or chocolate curls
14. Store, covered in the refrigerator
15. Yields: 15 servings

 

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Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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