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Raspberries & Cream Snowflake Pie

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Recipe

 

Yield

1 pie

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
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21 ounces raspberry pie filling
*
8 ounces cream cheese
softened
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14 ounces milk, sweetened condensed
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cup lemon juice
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½ teaspoon almond extract
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½ teaspoon powdered sugar
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Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
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606.9 ml/g raspberry pie filling
*
231.2 ml/g cream cheese
softened
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404.6 ml/g milk, sweetened condensed
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79 ml lemon juice
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2.5 ml almond extract
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2.5 ml powdered sugar
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Directions

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

Heat oven to 450℉ (230℃).

Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Bake at 450℉ (230℃) for 9 to 11 minutes 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 crust 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 79648% 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 21%
Calcium 43% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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