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Black Raspberry Cream Pie Recipe

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This recipe for Black Raspberry Cream Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 purchased 9 inch graham cracker crumb pie shell
1 egg white, beaten
1 c. whipping cream
1 8oz. pkg. cream cheese, softened
1 10oz. jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)

Directions:
Directions:
Preheat oven to 375. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside. In a large mixing bowl beat cream cheese with an electric mixer on medium high till smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into shell. Cover and freeze for 4 to 24 hours or till firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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