Rating: 4 stars
33 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
10 mins
freeze:
4 hrs
bake:
5 mins
total:
4 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

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  • In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

  • 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

294 calories; fat 21g; cholesterol 83mg; saturated fat 13g; carbohydrates 23g; mono fat 6g; poly fat 1g; protein 7g; vitamin a 826IU; riboflavin 0.2mg; niacin equivalents 0.2mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 114mg; potassium 123mg; calcium 50.5mg; iron 0.7mg.
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