Categories

Sunday, July 28, 2013

Easy Raspberry Cream Cheese Chiffon Pie Recipe!

 
Makes 1 pie
 
Ingredients:

1 pie crust
10 ounces raspberry preserves
2 cups heavy cream
6 ounces cream cheese, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
fresh raspberry (to garnish)

Directions:

1 Preheat oven to 375.
 
2 Roll out pastry to 11" circle; line 9" pie plate.
 
3 Trim and flute edges; prick bottom and sides with fork.
 
4 Bake 15 minutes, until golden brown.
 
5 Cool completely on wire rack.
 
6 Beat cream in small bowl on High until stiff peaks form; set aside.
 
7 Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
 
8 Blend in fruit spread, scraping sides of bowl frequently.
 
9 Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
 
10 Spread evenly into cooled pie crust.
 
11 Chill at least 2 hours to overnight.
 
12 Just before serving, spoon reserved whipped cream around edge of pie.
 

No comments:

Post a Comment

Blog Layout and Badge by TSV