Easy Raspberry Chiffon Pie
Yield
1 piePrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 473 | ml |
cream
heavy |
|
| 173.4 | ml/g |
cheese
cream, softened |
|
| 1E+1 | ml |
vanilla extract
|
|
| 289 | ml/g |
fruit spread
raspberry |
* |
| 1 | x |
raspberries
optional |
*
|
| 1 | x |
mint leaves
optional |
*
|
Directions
Preheat oven to 375℉ (190℃).
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 ½ cup 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.
