Home of Economy-Herald pie recipes: Brityn Proulx offers a treat with the zing of fresh raspberries – Grand Forks Herald

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Looking for a fun pie that combines a rich, creamy taste with the tang of tart fruit? Brityn Proulx has the solution.

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Eric Hylden/Grand Forks Herald

Proulx, of East Grand Forks, participated in three rounds of the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year. His first-round victory in the four-week 16-baker tournament came with his title single “Raspberry Cream Pie.”

It starts with a graham cracker crust, with a citrus-infused cream cheese filling. For the filling, she boiled raspberries and sugar. It was topped with dollops of whipped cream and, for good measure and a bit of cosmetic enhancement, a ring of 14 uncooked raspberries.

Here is Proulx’s recipe for “Raspberry Cream Pie.” During the holiday season, the Herald will publish recipes for the 30 pies entered into this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be published in print, electronic and online and will be compiled on the Herald’s website.

Baker: Brittany Proulx

Hometown: Great East Fork

corporate patron: Valley Senior Living


1-½ cup crushed graham crackers

6 tablespoons melted butter


Using a food processor or blender, pulse your graham crackers until fine crumbs. Combine your graham crackers and butter and stir until combined. Pour crust into 9-inch pie plate and press firmly to cover bottom and all sides.

Place in the refrigerator for about 30 minutes or until firm.


8 oz. softened cream cheese

¾ cup powdered sugar

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1 cup heavy whipped cream


Beat cream cheese for about 2-3 minutes until nice and smooth. Add powdered sugar, lemon juice and vanilla extract and beat together until smooth. In another bowl, beat the whipping cream until a stiff peak forms. Gently fold whipped cream into cream cheese. Carefully pour the filling into the crust. Smooth the top evenly. Place in the fridge to chill until needed.


3 tablespoons cornstarch

3 tablespoons of water

2 cups of raspberries

1 cup granulated sugar


In a medium saucepan, whisk together water and cornstarch. Add sugar and raspberries. Bring to a boil over medium heat, stirring frequently. Once boiling, cook an additional 2-3 minutes until the mixture thickens. Transfer to another bowl and place in the fridge to chill until chilled.

Spread raspberry filling over filling and garnish with raspberries if desired. Cover tightly with plastic wrap and refrigerate for an additional 4 hours. Garnish with additional whipped cream, if desired.

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