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Snowflake Pie Recipe

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This recipe for Snowflake Pie, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Peach
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 refrigerated pie crusts
1 (21 oz) can raspberry fruit pie filling
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evaporated)
1/3 c. lemon juice
1/2 tsp. almond extract
1/2 to 1 tsp. powdered sugar

Directions:
Directions:
Heat oven to 450. Prepare 1 pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Bake at 450 for 9-11 minutes or until lightly browned. Cool.

To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; press out fold lines. Cut crust into 7-1/2 inch diameter round; discard scraps. Refold round into fourths on cookie sheet. With knife, cut designs from folded and curved edges (like making paper snowflakes); discard scraps. Unfold. Bake at 450 for 6-8 minutes or until lightly browned. Cool completely.

Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled baked shell. In a 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 1/2 cup filling around edge of pie. Place snowflake crust over top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator.

Number Of Servings:
Number Of Servings:
8

 

 

 

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