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Raspberries & Cream Snowflake Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
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Pillsbury pie crust (15 oz) 21
ounces
Raspberry fruit pie filling 8
ounces
Cream cheese,
softened
14
ounces
Sweetened condensed milk 1/3
cup
Lemon juice 1/2
teaspoon
Almond extract 1/2
teaspoon
Powdered sugar,
(to 1 ts)
Directions:
Allow both crust pouches to stand at room temperature for 15-20 minutes.
Heat oven to 450-degrees. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Bake at 450-degrees 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 450-degrees 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, December 1992)
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