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Raspberries and Cream Snowflake Pie
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21 oz Raspberry fruit pie filling
8 oz Cream cheese; softened
14 oz Sweetened condensed milk
1/3 cup Lemon juice
1/2 tsp. Almond extract
3/4 tsp. Powdered sugar
Heat oven to 450-degrees. Prepare pastry for a 2 crust pie.
Bake bottom crust using a 9-inch pie pan. Bake at 450-degrees for 9-11 minutes or until lightly browned; cool.
To make snowflake crust, roll out remaining crust. Place on an ungreased cookie sheet. Cut crust into 7-1/2-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 450-degrees for 6-8
minutes or until lightly browned; cool completely. Reserve 1/2 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.
(From Pillsbury Holiday XI Cookbook, December 1992
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