Puree raspberries and 3 tbsp sugar for the sauce. Strain mixture through a fine mesh sieve; discard seeds. Bring to a boil in a sauce pan over medium-high heat.
Combine: Water and cornstarch in a small bowl for the slurry. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.
Beat cream and 3 tbsp sugar, and vanilla in a large bowl with a hand mixer on a medium to stiff peaks.
Whisk together concentrate and condensed milk in a seperate bowl just until combined.
Fold whipped cream into the conetrate mixture to combine; transfer to cooled vanilla wafer pie crust.
Drizzle 1/4 cup cold raspberry sauce over filling. Swirl a skewer or knife through the sauce to marble. Coverpie with plastic wrap and freeze until solid, 8-24 hours. Thaw pie 30 minutes in the refrigerator before servering.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 234 (46%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 96.2mg||30 %|
|Sodium 5290.5mg||182 %|
|Potassium 543.3mg||14 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 55.7g|
|Protein 10.1g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 507
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