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Raspberry Glace Pie

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Submitted by CoyKindra

YIELD

8 servings

PREP

3 hrs

COOK

0 min

READY

3 hrs

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
baked
1 ½ 1.5
QUARTS QUARTS RASPBERRIES *
1 237
CUP ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
½ 118
CUP ML WATER
1 1
X X FOOD COLORING
few drops red if desired *
3 86.7
OUNCES ML/G CREAM CHEESE
softened

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 226 36% 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?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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