Raspberry Cream Filled Pie

barbara lentz

By
@blentz8

Like a raspberry cheesecake only not as rich. I love it. I love raspberries. Yum

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1 1/4 c
flour
3/4 c
sugar
3/4 c
cold butter
3/4 c
sour cream
1 large
egg
1/2 tsp
each baking powder and baking soda
1 tsp
vanilla

RASPBERRY CREAM FILLING

8 oz
cream cheese softened
1 large
egg
1/4 c
sugar
1 c
chopped pecans
1 1/2 c
raspberry perserves

Step-By-Step

1Preheat oven 350 degrees. Spray a springform pan with nonstick cooking spray
2Add flour and sugar to food processor. Add butter 1 tbsp. at a time pulsing until all butter is incorporated. The texture will be like sand. Reserve 1 cup of flour mixture and set aside,
3Mix the remaining flour mixture with egg, sour cream, baking powder, baking soda and vanilla. Blend well.
4Press the mixture in bottom and 2 inches up the sides of springform pan. The dough is sticky, grease your fingers or use a spoon to spread the dough.
5In another bowl beat the cream cheese, sugar, ad egg. Pour over the crust in pan.
6Take the preserves and drop by spoonfuls unto the cream cheese mixture. Swirl it around with a knife.
7Sprinkle the reserved cup of crumbs and top with nuts.
8Bake for 1 hour until set. Let cool and cut into pieces.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American