Raspberries And Cream Snowflake Pie Recipe - Cooking Index
Raspberries And Cream Snowflake Pie Recipe - Cooking Index
| Pillsbury pie crust - (15 oz) | ||
| 21 oz | 596g | Raspberry fruit pie filling |
| 8 oz | 227g | Cream cheese - softened |
| 14 oz | 397g | Sweetened condensed milk |
| 1/3 cup | 78ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1/2 teaspoon | 2.5ml | Powdered sugar - (to 1 ts) |
Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 450F. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450F 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 7-1/2-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 450F for 6-8 minutes or until lightly browned; cool completely.
Reserve 1/2 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
Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.