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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Reviews (0)

3.5 by 44 people

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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

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.
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Nutrition Facts (Black Raspberry Cream Pie)

  • Per serving:
  • 294 kcal ,
  • 21 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 83 mg chol. ,
  • 114 mg sodium ,
  • 23 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 7 g pro.
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Reviews (1)

44 Ratings
1358 Days Ago
4.0
4 stars, really easy & really delicious! Don't know where my original review went, but I made this a few years ago (2014 now).

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