Easy Raspberry Chiffon Pie

30 minutes Prep: 10 minutes Cook: 20 minutes

487 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

1	each	pie shell (9 inch)
2	cups	cream	heavy
6	ounces	cheese	cream, softened
2	teaspoons	vanilla extract
10	ounces	fruit spread	raspberry
1	x	raspberries	optional
1	x	mint leaves	optional

Directions

Preheat oven to 375.

Roll out pastry to 11" circle; line 9" pie plate.

Trim and flute edges; prick bottom and sides with fork.

Bake 15 minutes, until golden brown.

Cool completely on wire rack.

Beat cream in small bowl on High until stiff peaks form; set aside.

Combine cream cheese and vanilla in medium bowl; beat until light and fluffy.

Blend in fruit spread, scraping sides of bowl frequently.

Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.

Spread evenly into cooled pie crust.

Chill at least 2 hours.

Just before serving, spoon reserved whipped cream around edge of pie.

Garnish with raspberries and fresh mint leaves, if desired.

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Nutrition Facts

Serving Size 175g

Amount per Serving

Calories 487 75% of calories from fat

	% Daily Value*
Total Fat 40.0g	62%
Saturated Fat 22.0g	111%
Trans Fat 0.0g
Cholesterol 101mg	34%
Sodium 383mg	16%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 10.0g	20%

Vitamin A	22%		Vitamin C	2%
Calcium	28%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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