Raspberries & Cream Snowflake Pie
Submitted by plovelace
Raspberry cream cheese snowflake pie with a cut-out pastry topper dusted in powdered sugar, layered over a sweetened condensed milk and raspberry filling. A show-stopping holiday pie that looks like winter in dessert form.
YIELD
8 servingsPREP
20 minCOOK
17 minREADY
8 hrsThis is the pie that earns its spot on the Christmas table because of how it looks: a second crust cut with snowflake shapes sits on top of a pink-and-white filling, then gets dusted with powdered sugar right before serving. The snow-globe effect is pure holiday magic and the technique is far easier than a full lattice.
The filling does the cream-cheese-pie thing but with raspberry instead of cherry or strawberry. Sweetened condensed milk and cream cheese beaten with a generous splash of lemon juice sets up into a soft cheesecake layer without any eggs or baking. The lemon juice is the quiet workhorse; its acid reacts with the condensed milk to thicken the filling as it chills.
Almond extract is the other insider move. Half a teaspoon pairs beautifully with raspberry the way it does in almond-raspberry Danish, and skipping it leaves the pie tasting one-note.
Pro Tips
- Fold the top crust into quarters before cutting the snowflake design, every cut through the folded pastry creates mirrored shapes the way paper snowflakes work
- Bake the snowflake crust on a separate sheet, watch it closely; thin cutouts brown faster than a filled pie
- Bring the cream cheese to full room temperature before beating, cold cream cheese creates lumps that never blend out
- Dust the powdered sugar through a fine mesh sieve right before serving; too early and the sugar absorbs moisture and disappears
Variations
- Swap raspberry for cherry, blueberry, or strawberry pie filling for a different color and fruit
- Press a few fresh raspberries into the cream layer before adding the snowflake crust for a pop of real fruit
- Cut stars, hearts, or leaves instead of snowflakes to match the season or occasion
Ingredients
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.
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