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Raspberry Glace Pie

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Recipe

 

Yield

8 servings

Prep

3 hrs

Cook

0 min

Ready

3 hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
baked
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1 ½ Quarts raspberries
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1 cup sugar
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3 tablespoons cornstarch
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½ cup water
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1 x food coloring
few drops red if desired
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3 ounces cream cheese
softened
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Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
baked
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1.5 Quarts raspberries
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237 ml sugar
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45 ml cornstarch
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118 ml water
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1 x food coloring
few drops red if desired
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86.7 ml/g cream cheese
softened
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Directions

Prepare and bake pie shell.

Mash enough raspberries to measure 1 cup.

Mix sugar and cornstarch in 2-quart saucepan.

Gradually stir in water, food color and mashed raspberries.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; cool.

Beat cream cheese until smooth.

Spread in pie shell.

Fill shell with remaining raspberries.

Pour cooked raspberry mixture over top.

Refrigerate about 3 hours or until set.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 22636% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 135mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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