Raspberry Rapture Pie is as good as it sounds.
“It’s delicious. It’s yummy,” said Amaden, a Marietta resident. Amaden and her husband, Greg, have twin sons.
The recipe came from Amaden’s mother, Nancy Edwards. Amaden tweaked the recipe and added raspberry liqueur Framboise to it.
“I always take a recipe and change it to how I would want to eat it. Doesn’t everybody?” asked Amaden, the innkeeper of the Whitlock Inn across from First United Methodist Church of Marietta.
“I love cooking. … I just follow cookbook recipes and tweak them and change them and play with them,” she said.
Amaden grew up around good food prepared by her mother, a good cook.
“My mom doesn’t cook much anymore. I sound like every Southern girl in the world,” said Amaden, laughing. “I do a lot less of cooking now because of work and the boys.”
The pie is ideal for entertaining and special occasions.
“(The pie) is perfect for a baby shower if it’s a girl because it’s totally pink or breast cancer survivors for October,” she said.
“It’s delicious and pretty easy. It looks more complicated than it is. It looks like you put in loads and loads of time into it,” Amaden said.
RASPBERRY RAPTURE PIE
1 (10-ounce) package frozen raspberries, partially thawed
2 egg whites
1 cup, plus 1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon Framboise (optional)
¼ cup sliced, buttered and toasted almonds, chilled
2 (9-inch) prebaked deep-dish pie shells, baked according to manufacturer’s directions or 2 homemade pie shells
In a large bowl combine the thawed berries, egg whites, 1 cup of the sugar, the lemon juice, and the almond extract and beat at high speed for 15 minutes. During this time, scrape down the sides with a spatula. The volume of the mixture will increase greatly.
In a medium bowl, whip the cream with the remaining 1 tablespoon of sugar, vanilla extract, and Framboise. If not using the liqueur, add another splash of almond extract. Fold the almonds and whipping cream into the raspberry mixture. Spoon mixture into the pie shells and freeze.
Remove from freezer 30 minutes before serving.
Makes two 9-inch pies.