Raspberries & Cream Snowflake Pie
Yield
1 piePrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 21 | ounces |
raspberry pie filling
|
* |
| 8 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ⅓ | cup |
lemon juice
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | teaspoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 606.9 | ml/g |
raspberry pie filling
|
* |
| 231.2 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 79 | ml |
lemon juice
|
|
| 2.5 | ml |
almond extract
|
*
|
| 2.5 | ml |
powdered sugar
|
|
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.
