Raspberry Cream Pie
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- 1 pkg
- refrigerated pie crusts
- 3 ozs pkg
- cream cheese
- eggs beaten (reserving 2 tsps)
- 1/4 c
- heavy cream
- 1 c
- 1/3 c
- 2 c
- fresh or frozen raspberries thawed and drained
1Heat oven to 400 degrees.
2Prepare pie crust according to directions for two crust pie. using a 9 inch pan.
3In a medium bowl beat cream cheese till smooth. add remaining ingredients, except raspberries. Blend well and pour into crust.
4Sprinkle raspberries over filling.
5To make lattice work cut remaining crust into 1/2 inch wide strips.
6Arrange strips into lattice design over filling trim edges and seal. Brush with the reserved egg whites.
7Bake at 400 degrees for 40-50 minutes or until crust is golden brown. if necessary cover the edges with strips of tin foil after 20 mins to prevent excessive browning.
8Serve warm or refrigerate till throughly chilled. store in refrigerator.