Sunday, July 28, 2013

Easy Raspberry Cream Cheese Chiffon Pie Recipe!

Makes 1 pie

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)


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.

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