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Black Raspberry Cream Pie
Ingredients
- 1 purchased 9-inchgraham cracker crumb pie shell
- 1 egg white, beaten
- 1 cup whipping cream
- 1 8 ounce cream cheese, softened
- 1 10 ounce jarblack raspberry spread
- Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)
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)
- Servings Per Recipe 8,
- cal. (kcal) 294,
- Fat, total (g) 21,
- chol. (mg) 83,
- sat. fat (g) 13,
- carb. (g) 23,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- pro. (g) 7,
- vit. A (IU) 826,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 114,
- Potassium (mg) 123,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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