Raspberries & Cream Snowflake Pie
Yield
8 servingsPrep
20 minCook
17 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
packaged |
|
| 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
(to 1 ts) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
packaged |
|
| 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
(to 1 ts) |
|
Directions
Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 450F.
Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450F 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 450F 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.
