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Black Raspberry Cream Pie

Black raspberries create a purple hue in this creamy summertime treat. The purchased graham cracker pie shell means this treat is ready to chill in 10 minutes.

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  • Makes: 8 servings
  • Prep: 10 mins
  • Freeze: 4 hrs to 24 hrs
  • Bake: 5 mins 375°F

Black Raspberry Cream Pie

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
  2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
  3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.

Nutrition Facts (Black Raspberry Cream Pie)

    Per serving:
  • 294 kcal cal.,
  • 21 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 83 mg chol.,
  • 114 mg sodium,
  • 23 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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