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Fabfood Raspberries and Cream Snowflake Pie


Saved in 2 recipe boxes and 1 cookbook

Yield

1

pie

Prep

25

min

Cook

20

min

Ready

165

min

Trans-fat Free
 

Ingredients

1 each pie shell (9 inch)
refrigerated
1⅓ x raspberry pie filling
*
8 ounces cream cheese
softened
14 ounces milk, sweetened condensed
½ cup lemon juice
½ teaspoon almond extract
*
1 teaspoon powdered sugar
* not incl. in nutrient facts

Directions

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

Heat oven to 450℉ (230℃).

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

Bake at 450℉ (230℃). 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 7½-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℉ (230℃). for 6 to 8 minutes or until lightly browned; cool completely.

Reserve ½ 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: 2015-02-09

Comments

 

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?
 

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