raspberry cream heart
Featured Pinch Tips Video
- 1 box refrigerated pie crusts, softened as directed on box
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1 jar (14 oz) strawberry pie glaze
- 2 cups fresh raspberries
- 1 teaspoon powdered sugar
1Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.
2Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
3In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.
4Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.