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Easy Raspberry Chiffon Pie

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Recipe

 

Yield

1 pie

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
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473 ml cream
heavy
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173.4 ml/g cheese
cream, softened
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1E+1 ml vanilla extract
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289 ml/g fruit spread
raspberry
*
1 x raspberries
optional
* Camera
1 x mint leaves
optional
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 48775% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 383mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 20g
Vitamin A 22% Vitamin C 2%
Calcium 28% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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