Easy Raspberry Chiffon Pie Recipe - Cooking Index
1 | Pie crust | |
2 cups | 474ml | Cream - heavy |
6 oz | 170g | Cheese - cream, softened |
2 teaspoons | 10ml | Extract - vanilla |
10 oz | 284g | Fruit spread - raspberry |
Raspberries - optional | ||
Leaves - mint, optional |
Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown.
Cool completely on wire rack.
Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently.
Reserve 1/2 cup of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours.
Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.
Source:
"Sugar Free Desserts," the December 1992 issue of "Favorite All-Time Recipes"
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