Fabfood Raspberries and Cream Snowflake Pie

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. Prep
25 min.
Cook
20 min.
Ready In
165 min.
1 pie
Trans-fat Free
 
Metric measurements

Ingredients

1each pie shell (9 inch) refrigerated
1 1/3x raspberry pie filling *
8ounces cream cheese softened
14ounces milk, sweetened condensedVideo
1/2cup lemon juice
1/2teaspoon almond extract *
1teaspoon powdered sugarVideo
* not incl. in nutrient facts

Directions

Allow both crust pouches to stand at room temperature for 15 to 20 minutes.

Heat oven to 450 degrees F.

Prepare crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan.

Bake at 450 degrees F. for 9 to 11minutes or until lightly browned; cool.

To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets.

Cut crust into 7 1/2-inch diameter circle; discard scraps.

Refold circle into fourths on cookie sheet.

With knife, cut designs from folded and curved edges; discard scraps.

Unfold. Bake at 450 degrees F. for 6 to 8 minutes or until lightly browned; cool completely.

Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled baked shell in pan.

In large bowl, beat cream cheese until light and fluffy.

Add milk; blend well. Add lemon juice and almond extract; stir until thickened.

Spoon over raspberry filling in crust.

Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie; place snowflake crust on top.

Refrigerate several hours. Just before serving, sprinkle with powdered sugar.

Store in refrigerator.

First published: last updated: 2013-11-20

 
 
 
 
 
 

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 80047% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 545mg 23%
Total Carbohydrate 31g 31%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 23% Vitamin C 29%
Calcium 43% Iron 9%
* based on a 2,000 calorie diet How is this calculated?