0
|
|
 |
|
Recipes by
Main Ingredient
Recipes by
Course
Recipes by
Dish
Recipes by
Cuisine
Recipes by
Special Diet
|
|
|
0 |
|
0
Fabfood Raspberries and Cream Snowflake Pie Recipe
Serves 6
Ingredients: 1 refrigerated pie crust
1 1/3 pack raspberry pie filling
8 oz cream cheese, softened
14 oz sweetened condensed milk
1/2 cup lemon juice
1/2 tsp almond extract
1 tsp powdered sugar
Instructions: 1. Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
2. Preheat oven to 450 F.
3. Prepare 1 crust according to package directions for one-crust baked shell using 9-inch pie pan.
4. Bake at 450 F for 9 to 11 minutes or until lightly browned; cool.
5. To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets.
6. Cut crust into 7 1/2-inch diameter circle; discard scraps.
7. Refold circle into fourths on cookie sheet.
8. With knife, cut designs from folded and curved edges; discard scraps.
9. Unfold.
10. Bake at 450 F for 6 to 8 minutes or until lightly browned; cool completely.
11. Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled baked shell in pan.
12. In large bowl, beat cream cheese until light and fluffy.
13. Add milk; blend well.
14. Add lemon juice and almond extract; stir until thickened.
15. Spoon over raspberry filling in crust.
16. Refrigerate for 1 hour.
17. Spoon reserved raspberry filling around edge of pie; place snowflake crust on top.
18. Refrigerate for several hours.
19. Just before serving, sprinkle with powdered sugar.
20. Store in refrigerator.
|
0 |
|
0
0
0 |
