34 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 6
  • 1 Rating Star 4
  • 3 Rating Star 4
  • 2 Rating Star 2

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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Ingredients

Directions

  • 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.

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  • 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

294 calories, 21 g fat (13 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 83 mg cholesterol, 114 mg sodium, 23 g carbohydrates, 0 g fiber, 0 g sugar, 7 g protein.

Reviews (1)

34 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 6
  • 1 Rating Star 4
  • 3 Rating Star 4
  • 2 Rating Star 2
03/25/2014
4 stars, really easy & really delicious! Don't know where my original review went, but I made this a few years ago (2014 now).