Raspberry Cream Filled Pie

barbara lentz

By
@blentz8

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


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Rating:

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

Directions Step-By-Step

1
Preheat oven 350 degrees. Spray a springform pan with nonstick cooking spray
2
Add 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,
3
Mix the remaining flour mixture with egg, sour cream, baking powder, baking soda and vanilla. Blend well.
4
Press 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.
5
In another bowl beat the cream cheese, sugar, ad egg. Pour over the crust in pan.
6
Take the preserves and drop by spoonfuls unto the cream cheese mixture. Swirl it around with a knife.
7
Sprinkle the reserved cup of crumbs and top with nuts.
8
Bake for 1 hour until set. Let cool and cut into pieces.

About this Recipe

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