Black Raspberry Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a nice summer dessert, but we enjoy it year round. Cook time includes freezing time. Ingredients:
1 purchased 9-inch graham cracker crumb pie shell |
1 egg white, beaten |
1 cup whipping cream |
1 8-oz. pkg. cream cheese, softened |
1 10-oz. jar black raspberry spread |
fresh black raspberries (optional) |
Directions:
1. Preheat oven to 375 degrees F.
2. Brush pie shell with beaten egg white.
3. Bake for 5 minutes. Cool on a wire rack.
4. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
5. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth.
6. Add black raspberry spread. Beat on low speed just until combined.
7. Fold in whipped cream.
8. Spoon mixture into pie shell.
9. Cover and freeze for 4 to 24 hours or until firm.
10. Garnish with fresh black raspberries if desired.
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