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Raspberry Cheese Pie

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YIELD

6 servings

PREP

70 min

COOK

35 min

READY

4 hrs

Ingredients

8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML SOUR CREAM
dairy
79
CUP ML SUGAR
2 2
LARGE LARGE EGGS
1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
20 578
OUNCES ML/G RASPBERRIES
frozen, thawed
1 1
X X WATER *
3 15
TEASPOONS ML CORNSTARCH
½ 118
CUP ML HEAVY WHIPPING CREAM
whipped

Directions

Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy.

Add the sugar and eggs blending well.

Pour into the unbaked pie shell.

Bake at 375℉ (190℃) F for 35 minutes or until a knife inserted in the center comes out clean.

Chill for at least 1 hour in the refrigerator.

Meanwhile, drain the raspberries, reserving the juice.

Add enough water to the juice to make ¾ cup of juice.

Blend the cornstarch and juice together in a 2-quart saucepan.

Cook, over medium heat, stirring constantly, until the mixture comes to a boil.

Cook for 1 minute more.

(Mixture will be very thick.)

Remove from the heat and stir in the raspberries, then cool to room temperature.

Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer.

Chill for an additional 2 to 3 hours before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 415 65% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 288mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 22%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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