Raspberries & cream snowflake pie

Yield: 8 servings

Measure Ingredient
\N \N Pillsbury pie crust (15 oz)
21 ounces Raspberry fruit pie filling
8 ounces Cream cheese; softened
14 ounces Sweetened condensed milk
⅓ cup Lemon juice
½ teaspoon Almond extract
½ teaspoon Powdered sugar; (to 1 ts)


Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 450-degrees. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Bake at 450-degrees for 9-11 minutes or until lightly browned; cool.

To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7-½-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 ½ 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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