Raspberry Cream Filled Pie

Name: Raspberry Cream Filled Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
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

By barbara lentz
@blentz8

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

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
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How to Make Raspberry Cream Filled Pie

Step-by-Step

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