SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black Raspberry Cream Pie

Makes: 8 servings
Prep 10 mins Freeze 4 hrs to 24 hrs Bake 375°F 5 mins
Black Raspberry Cream Pie
Ingredients
  • 1  purchased 9-inch  graham cracker crumb pie shell
  • 1  egg white, beaten
  • 1  cup  whipping cream
  • 1 8  ounce  cream cheese, softened
  • 1 10  ounce jar  black 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,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 7,
  • vit. A (IU) 826,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 114,
  • Potassium (mg) 123,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe