Black Raspberry Cream Pie |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I got this from Better Homes and Gardens. Couldn't find black raspberry spread, so I just used red raspberry. Turn out great! Huge hit and a birthday party! Ingredients:
9 inches graham cracker crust |
1 egg white, beaten |
1 cup whipping cream |
8 ounces cream cheese |
10 ounces black raspberry jelly |
fresh black raspberries |
lemon twist (optional) |
mint leaf (optional) |
Directions:
1. Preheat oven to 375 F
2. Brush pie shell with egg white.
3. Bake for 5 minutes, let cool.
4. Beat whipping cream on medium high until stiff peaks form. Set aside.
5. Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
6. Fold in whipping cream.
7. Spoon mixture into pie shell.
8. Cover and freeze for at least 4 hours.
9. Garnish with black raspberries and lemon twist and mint.
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