Raspberries & Cream Snowflake Pie
Submitted by shellysue
Show-stopping raspberry cream cheese pie with decorative cut-out snowflake pastry top, layered with tart filling and sweet condensed milk cream.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minA delicate pastry snowflake crowns this striking pie that tastes as magical as it looks.
Creamy lemon-spiked filling balances the sweet-tart raspberry layers while almond extract adds subtle depth.
The showpiece snowflake crust gets cut from folded pastry dough before baking separately until golden and crisp.
Chilling several hours lets all the layers set so each slice holds its shape beautifully on the plate.
Pro Tips
- Cut snowflake designs while dough is cold and firm for clean cuts that won’t tear
- Bake the decorative snowflake separately so it stays crispy instead of soggy
- Beat cream cheese until completely smooth before adding condensed milk to avoid lumps
- Dust with powdered sugar just before serving so it doesn’t dissolve into the moisture
Ingredients
Directions
Allow both crust pouches to stand at room temperature for 15 to 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.
Comments
